---------- Recipe via Meal-Master (tm) v8.03
  Categories: Low-cal, Salads, Main dish
       Yield: 4 servings
       1 lb Beef round steak, boneless
       2 tb Oil, cooking
       1 x  Garlic clove, minced
       8 oz Mushrooms, fresh, sliced
       1 x  Cucumber, chopped
       1 x  Green pepper, strips
       1 x  Onion,sliced
            -Seperated into rings
       1 ts Italian seasoning
       1 ts Salt, seasoned
     1/8 ts Pepper, red, ground
       1 x  Tomatoe,large, cut in wedges
       8 oz Spinach leaves, fresh
   Partially freeze beef; slice thinly across the grain
   into bite-size strips. In wok or large skillet cook
   half the beef in hot oil till 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 till vegetables are
   crisp-tender.  Return beef to wok; add tomatoe.  Cook
   1 to 2 minutes or till heated through. Remove
   meat-vegetable mixture to serving bowl; keep warm.
   Add spinach leaves to wok; cover and cook for 1 minute
   or till slightly wilted.  To serve, arrange spinach on
   four bowls or plates; spoon meat mixture atop.