Stir-Fried Beef Salad Recipe

* Separated into rings ** cut into wedges

PER SERVING: 238 cal. , 24g pro. , 11g carbo. , 12g fat, 59mg chol. ,

Step 1

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 tomato. 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.


Things You'll Need

  • 1lb Beef round steak, boneless
  • 2tb Oil, cooking
  • Garlic clove, minced
  • 8oz Mushrooms, fresh, sliced
  • Cucumber, chopped
  • Green pepper, strips
  • Onion, sliced *
  • 1ts Italian seasoning
  • 1ts Salt, seasoned
  • 1/8ts Pepper, red, ground
  • Tomato, large **
  • 8oz Spinach leaves, fresh

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