Pam'S Spinach Margarita

• 2 pkg. frozen spinach
• 2 Tbsp. onions
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/2 c. evaporated milk
• 1/2 c. liquid drained from cooked spinach
• 1 roll jalapeno cheese
• seasoned salt
• rice (amount according to pkg. instructions)
• 3 lb. beef (top round or sirloin), trimmed of all fat
• 3 Tbsp. soy sauce
• 3 Tbsp. cornstarch
• 1 tsp. sugar
• 1/2 c. cold water
• 2 large green peppers or 3 medium size
• 3 onions
• 2 c. chicken stock, bouillon cubes or canned chicken broth
• 1 tsp. powdered ginger
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 c. vegetable oil
• 2 large tomatoes or 3 medium size
• 1 can mushrooms, sliced (optional)
• 1 can water chestnuts (optional)

1. Cut the steak lengthwise into strips 1 1/2 inches wide, then crosswise into 1/4-inch slices.
2. Seed, de-rib and cut the peppers into 1/2-inch strips.
3. Cut tomatoes into small wedges.
4. In large bowl, mix soy sauce, cornstarch, sugar and water to smooth paste. Add steak slices; toss with large spoon to coat them thoroughly. Steak may be cooked at once or marinated in refrigerator for several hours.

frozen spinach, onions, butter, flour, milk, roll, salt, rice, beef, soy sauce, cornstarch, sugar, cold water, green peppers, onions, chicken stock, powdered ginger, salt, pepper, vegetable oil, tomatoes, mushrooms, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=634312 (may not work)