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.