Stir-Fried Beef Salad
Stir-Fried Beef Salad recipe
Yield
4 servingsPrep
45 minCook
32 minReady
77 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, round steak
boneless |
|
| 2 | tablespoons |
vegetable oil
cooking |
|
| 1 |
garlic cloves
|
|
|
| 8 | ounces |
mushrooms
fresh, |
|
| 1 |
cucumbers
chopped |
|
|
| 1 |
green bell peppers
strips |
|
|
| 1 |
onions
sliced, seperated into rings |
|
|
| 1 | teaspoon |
italian seasoning
|
*
|
| 1 | teaspoon |
salt
seasoned |
|
| ⅛ | teaspoon |
black pepper
and cayenne, ground |
|
| 1 |
tomatoes
large, cut in wedges |
|
|
| 8 | ounces |
spinach
leaves, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, round steak
boneless |
|
| 3E+1 | ml |
vegetable oil
cooking |
|
| 1 | each |
garlic cloves
|
|
| 231.2 | ml/g |
mushrooms
fresh, |
|
| 1 | each |
cucumbers
chopped |
|
| 1 | each |
green bell peppers
strips |
|
| 1 | each |
onions
sliced, seperated into rings |
|
| 5 | ml |
italian seasoning
|
*
|
| 5 | ml |
salt
seasoned |
|
| 0.6 | ml |
black pepper
and cayenne, ground |
|
| 1 | each |
tomatoes
large, cut in wedges |
|
| 231.2 | ml/g |
spinach
leaves, fresh |
|
Directions
Partially freeze beef; slice thinly across the grain into bite-size strips.
In wok or large skillet cook half the beef in hot oil until 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 until vegetables are crisp-tender.
Return beef to wok; add tomato. Cook 1 to 2 minutes or until heated through.
Remove meat-vegetable mixture to serving bowl; keep warm.
Add spinach leaves to wok; cover and cook for 1 minute or until slightly wilted.
To serve,
Arrange spinach on four bowls or plates; spoon meat mixture atop.
