Stir-fried Beef Salad

Description
Makes 6 servings.

Ingredients

 * 1 pound boneless beef sirloin steak
 * 2 tablespoons olive oil, divided
 * 1 tablespoon grated fresh gingerroot
 * 1 clove garlic, minced
 * 1 small red onion, chopped
 * 1 cup (about 2 ounces) fresh mushrooms, quartered
 * 3 tablespoons cider vinegar
 * 1 tablespoon soy sauce
 * 1 tablespoon honey
 * 3 cups hot cooked rice
 * ½ pound fresh spinach, torn into bite-size pieces
 * 1 medium tomato, seeded and coarsely chopped


 * 2 eggs, beaten
 * 1½ cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions

 * 1) Partially freeze steak; slice across the grain into ⅛-inch strips. Set aside.
 * 2) Heat 1 tablespoon oil, gingerroot and garlic in large skillet or wok over high heat until hot.
 * 3) Stir-fry Beef (half at a time) 1 to 2 minutes. Remove Beef; keep warm.
 * 4) Add remaining 1 tablespoon oil; heat until hot. Add onion and mushrooms; cook 1 to 2 minutes.
 * 5) Stir in vinegar, soy sauce and honey. Bring mixture to a boil.
 * 6) Add beef and rice; toss lightly. Serve over spinach.
 * 7) Top with tomato; serve immediately.