Stir-fried Beef Salad I

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Source: Better Homes and Gardens



  1. Partially freeze beef; slice thinly across the grain into bite-size strips.
  2. In wok or large skillet cook half the beef in hot oil till browned on all sides.
  3. Remove from pan.
  4. Repeat with remaining beef and garlic; remove from pan.
  5. Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok.
  6. Stir-fry 3 minutes or till vegetables are crisp-tender.
  7. Return beef to wok; add tomato.
  8. Cook 1 to 2 minutes or till heated through.
  9. Remove meat-vegetable mixture to serving bowl; keep warm.
  10. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted.
  11. To serve, arrange spinach on four bowls or plates; spoon meat mixture atop.

Nutritional information[edit]

Per serving: 238 calories., 24g pro., 11g carbo., 12g fat, 59 mg chol.