Title: Stir-Fried Beef Salad
Categories: Diet Salad Main
Yield: 4 Servings
| 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 * |
| 1 | ts | Italian seasoning |
| 1 | ts | Salt, seasoned |
| 1/8 | ts | Pepper, red, ground |
| | | Tomatoe,large ** |
| 8 | oz | Spinach leaves, fresh |
* Seperated into rings ** cut into wedges
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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