Beef Teriyaki and Vegetable Sushi Dinner

Preparation Time:	25 minutes
Servings	4 servings

Ingredients

For the salad
2 Tbsp. light mayonnaise
1 tsp. rice vinegar
2 tsp. soy sauce
1 tsp. finely grated fresh ginger
1/2 tsp. granulated sugar
2 1/2 cup coleslaw mix (see note)
For the beef and sushi
2 Tbsp. vegetable oil
3/4 lb. sirloin, cut into thin, 2-inch long strips
1 medium red bell pepper, thinly sliced
1/2 medium onion, thinly sliced
1 garlic clove, minced
1 tsp. freshly grated ginger
3/4 cup light teriyaki sauce (see note) mixed with:

1 Tbsp. corn starch
1/4 cup sake or water
2 green onions, thinly sliced
12 to 24 pieces (depending on appetite) vegetable sushi (see Note)
Steamed rice, wasabi, soy sauce and pickled ginger to taste

Method

Combine the first 5 salad ingredients in a medium bowl. Toss in coleslaw mix. Cover and refrigerate until needed. Can be made an hour before serving.
Heat oil in a large non-stick skillet or wok set over medium-high. When hot, add beef and stir-fry 3 to 4 minutes, until just cooked through. Transfer beef to a plate. Add the bell pepper, onion, garlic and ginger to the pan and stir-fry 2 minutes. Add teriyaki sauce/corn starch mixture and sake or water and bring to a simmer. Return beef to the pan. Toss and cook 1 to 2 minutes more.
To serve, arrange beef, coleslaw and sushi in a compartmented plate, or in individual bowls or dishes set on a large plate. Serve with steamed rice, wasabi, soy sauce and pickled ginger, to taste.

Note: Ready-to-use coleslaw mix is available in our produce department. The teriyaki sauce used in this recipe was Kikkoman brand. Fresh-made vegetable sushi is available in our deli department.

Serving Suggestions

Serve this meal with green tea, cold beer or sake. To make it even more splendid, also include some tempura. To make your own, try one of our recipes, such as Prawn Tempura, or Vegetable Tempura.

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