Stir-Fry Beef Salad

1 cup MahatmaŽ, Water MaidŽ, CarolinaŽ or RiverŽ rice
1 pound boneless beef sirloin steak
2 tablespoons olive oil, divided
1 tablespoon grated fresh ginger root
1 clove garlic, minced
1 small red onion, chopped
1 cup (about 4 ounces) fresh mushrooms, quartered
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon honey
1/2 pound fresh spinach, torn into bite-size pieces
1 medium tomato, seeded and coarsely chopped

Prepare rice according to package directions.

Partially freeze steak; slice across the grain into 1/8-inch strips.

Set aside. Heat 1 tablespoon oil, ginger root and garlic in large skillet or wok over high heat until hot. Stir-fry beef (half at a time) 1 to 2 minutes. Remove beef; keep warm. Add remaining 1 tablespoon of 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. Serves 6.