1  pound Beef round steak – boneless
2  tablespoons Oil – cooking
Garlic clove – minced
8  ounces  Mushrooms, fresh – sliced
Cucumber – chopped
Green pepper – strips
Onion – sliced – separated into rings
1  teaspoon  Italian seasoning
1  teaspoon  Salt – seasoned
1/8  teaspoon  Pepper, red – ground
Tomato – large – cut into wedges
8  ounces  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 tomato.
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.