1 lb Beef round steak, boneless

      2 T  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 t  Italian seasoning

      1 t  Salt, seasoned

    1/8 t  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.