Ingredients

8 ounces lean boneless beef or pork
1 tablespoon cooking oil
1 tablespoon lemon juice or balsamic vinegar
1/2 teaspoon dried rosemary crushed
1/2 teaspoon dried oregano crushed
1/4 teaspoon pepper
1 tablespoon cooking oil
1 clove garlic minced
1 medium carrot thinly bias-sliced
1 small red onion thinly sliced
4 cups torn fresh spinach
2 small tomatoes cut into thin wedges
2 cups hot cooked rice (optional)
1/4 cup crumbled feta cheese

Instructions

Slice meat into strips for stir frying.  Set aside.

In a small bowl combine the oil, lemon juice or vinegar, rosemary, oregano, and pepper. Set aside.

Pour 1 Tbs. cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrot and onion; stir-fry for 3 to 4 minutes or until crisp-tender. Remove vegetables from wok.

Add meat to the hot wok. Stir-fry for 2 to 3 minutes or to desired doneness. Return cooked carrot and onion to the wok. Add sauce, spinach, and tomato wedges. Stir all ingredients together to coat with sauce. Remove from heat.

Serve immediately over hot cooked rice, if desired. Top with crumbled feta cheese.