| 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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