Stir-Fried Beef Salad
Serves: 4
1 lb Beef round steak, boneless
2 tb Oil, cooking
1 Garlic clove, minced
8 oz Mushrooms, fresh, sliced
1 Cucumber, chopped
1 Green pepper, strips
1 Onion,sliced *
1 ts Italian seasoning
1 ts Salt, seasoned
1/8 ts Pepper, red, ground
1 largeTomato **
8 oz Spinach leaves, fresh
* Separated 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 on top.
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