Pam'S Spinach Margarita - cooking recipe

Ingredients

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)

Preparation

Cut the steak lengthwise into strips 1 1/2 inches wide, then crosswise into 1/4-inch slices.
Seed, de-rib and cut the peppers into 1/2-inch strips.
Cut tomatoes into small wedges.
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.