1 lb. beef round steak, boneless
1 clove garlic, minced
1 cucumber, chopped
1 onion, sliced and separated into rings
1 tsp. seasoned salt
1 lg. tomato, cut into wedges
2 tbsp. cooking oil
8 oz. mushrooms, fresh, sliced
1 green pepper, cut in strips
1 tsp. Italian seasoning
1/8 tsp. red pepper
8 oz. fresh spinach leaves

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, onion 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 on top.