---------- Recipe via Meal-Master (tm) v8.01
       Title: Stir-Fried Beef Salad
  Categories: Low-cal, Salads, Beef
       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.