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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 4 |
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Directions: * 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
| Ingredients:
1 Pound(s) beef round steak, boneless 1 x onion,sliced *
2 Tablespoon(s) oil, cooking 1 ts italian seasoning
-1 garlic clove, minced 1 ts salt, seasoned
8 Ounce(s) mushrooms, fresh, sliced 1/8 ts pepper, red, ground
-1 cucumber, chopped 1 x tomatoe,large **
-1 green pepper, strips 8 oz spinach leaves, fresh |
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