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.