1 lb. boneless beef top round steak, cut 1" thick
8 c. torn leaf lettuce & romaine
1 c. sliced fresh mushrooms
1 sm. red onion, sliced
2 tbsp. cooking oil
2 tbsp. vinegar
1 tsp. chili powder
1 green pepper, cut into strips

Bias slice meat into thin bite size strips. Toss together lettuce, romaine, mushrooms and onion. Stir together 1 tablespoon oil, vinegar, chili powder, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a wok heat remaining oil. Stir fry green pepper for 1 1/2 to 2 minutes or until crisp and tender; remove. Stir fry beef, half at a time, 2 to 3 minutes. Return all to wok. Stir in vinegar mixture. Remove wok from heat. Add lettuce mixture, toss 1 minute or until lettuce slightly wilts. Serves 4.