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Stir-Fried Beef Salad



1 pound 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
1/8 teaspoon Pepper, red -- ground
Tomato -- large **
8 ounces Spinach leaves -- fresh
* Separated into rings ** cut into wedges


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.