| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Low-cal, Salads, Main dish | 4 | Servings |
INGREDIENTS
| 1 | lb | Beef round steak, boneless |
| 2 | tb | Oil, cooking |
| Garlic clove, minced | ||
| 8 | oz | Mushrooms, fresh, sliced |
| Cucumber, chopped | ||
| Green pepper, strips | ||
| Onion,sliced Seperated into rings | ||
| 1 | ts | Italian seasoning |
| 1 | ts | Salt, seasoned |
| 1/8 | ts | Pepper, red, ground |
| Tomatoe,large, cut in wedges | ||
| 8 | oz | Spinach leaves, fresh |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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