Serving Size : 4
Categories : Low-Cal Salads
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Beef round steak -- boneless [500 g]
2 tablespoons Oil -- cooking
Garlic clove -- minced
8 ounces Mushrooms, fresh -- sliced [224 g]
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 [224 g]
* 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 tomatoes. 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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