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      *
                              1 ts Italian seasoning
                              1 ts Salt, seasoned
                            1/8 ts Pepper, red, ground
                              1 x  Tomatoe,large   **
                              8 oz Spinach leaves, fresh

                        * Seperated into rings
                          ** cut into wedges
                          ~----------------------------------------------------------

                        PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat,
               59mg chol.,

                          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.