1 lb. beef round steak
2 tbsp. cooking oil
1 clove garlic, minced
8 oz. fresh mushrooms, sliced (3 c.)
1 sm. cucumbers, seeded and coarsely chopped
1 med. green pepper, cut into strips
1 med. onion, sliced and separated into rings
1 tsp. Italian seasoning
1 tsp. seasoned salt
1/8 tsp. ground red pepper
1 lg. tomato, cut into wedges
8 oz. fresh spinach leaves (6 c.)

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; keep warm. Repeat with remaining beef and the garlic; remove from pan. Add the mushrooms, cucumber, green pepper, onion, Italian seasoning, seasoned salt and red pepper to wok. Stir fry 3 minutes or until vegetables are crisp-tender. Add meat and tomato to wok or skillet; cook 1-2 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 the wilted spinach leaves on four plates; spoon the hot meat-vegetable mixture on top. Makes 4 servings.