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STIR-FRIED BEEF SALAD

Category:    Low-cal, Salads, Main dishes
Yield:4 servings
 
      1 lb Beef round steak, boneless          1 x  Onion,sliced      *
      2 tb Oil, cooking                        1 ts Italian seasoning
      1 x  Garlic clove, minced                1 ts Salt, seasoned
      8 oz Mushrooms, fresh, sliced          1/8 ts Pepper, red, ground
      1 x  Cucumber, chopped                   1 x  Tomatoe,large   **
      1 x  Green pepper, strips                8 oz Spinach leaves, fresh
 
  * 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
 

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