Stir-fried Beef Salad I

Ingredients

 * 1 lbs beef round steak, boneless
 * 2 tbsp oil, cooking
 * garlic clove, minced
 * 8 oz mushrooms, fresh, sliced
 * cucumber, chopped
 * green pepper, strips
 * onion, sliced *
 * 1 tsp italian seasoning
 * 1 tsp salt, seasoned
 * 1/8 tsp pepper, red, ground
 * tomatoe, large **
 * 8 oz spinach leaves, fresh

Directions

 * seperated into rings ** cut into wedges ~- ~--- per serving: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol., partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, onions rings, italian seasoning, salt, and red pepper to wok. Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to wok; add tomatoe. Cook 1 to 2 minutes or till heated through. Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. To serve, arrange spinach on four bowls or plates; spoon meat mixture atop. Better homes and garden