1 lb Beef round steak, boneless
2 tbsp Oil, cooking
Garlic clove, minced
8 oz Mushrooms, fresh, sliced
Cucumber, chopped
Green pepper, strips
Onion,sliced Seperated into rings
1 tsp Italian seasoning
1 tsp Salt, seasoned
1/8 tsp Pepper, red, ground
Tomatoe,large, cut in wedges
8 oz Spinach leaves, fresh
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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.
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