Stir-fried beef salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef round steak, boneless |
| 2 | tablespoons | Oil, cooking |
| Garlic clove, minced | ||
| 8 | ounces | Mushrooms, fresh, sliced |
| Cucumber, chopped | ||
| Green pepper, strips | ||
| Onion,sliced | ||
| 1 | teaspoon | Italian seasoning |
| 1 | teaspoon | Salt, seasoned |
| ⅛ | teaspoon | Pepper, red, ground |
| Tomatoe,large | ||
| 8 | ounces | 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 GARDENS From: Sandee Eveland Date: 06-28-95 (09:21) (160) Fido: Recipes