Stir-Fry Beef Salad

1 lb. boneless beef sirloin steak
2 tbsp. olive oil
1 tbsp. grated fresh ginger
1 garlic, minced
1 small red onion, chopped
1 cup fresh mushrooms, sliced
3 tbsp. cider vinegar
1 tbsp. soy sauce
1 tbsp. honey
3 cups hot cooked rice
½ lb. fresh spinach, torn into bite-size pieces
1 medium tomato, seeded and coarsely chopped

Partially freeze steak; slice across the grain into 1/8” strips. Set aside.

Heat 1 tbsp. oil, ginger and garlic in large skillet or wok over high heat unit
hot. Stir fry beef (half at a time) 1 to 2 minutes. Remove beef; keep warm.

Add remaining 1 tbsp. oil; heat until hot. Add onion and mushrooms; cook 1 to 2
minutes. Stir in vinegar, soy sauce and honey. Bring mixture to a boil.
Add beef and rice; toss lightly. Serve over spinach; top with tomato.
Serve immediately.


Makes 6 servings