Brown beef well in heated oil at medium-high heat in large non-stick skillet. Reduce heat to medium. Add onion and garlic and cook until tender-crisp. Add spinach and cook until wilted. Stir in soup, water and pepper; heat to a boil. Reduce heat to low. Cook until mixture is hot and bubbling. Sprinkle with additional pepper, if desired. Serve over rice or noodles.

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1 Tbsp. (15 mL) canola oil 1 lb (500 g) boneless beef sirloin grilling steak, cut into thin strips 1 small onions, sliced 2 cloves garlic, minced 4 cups (1 L) fresh baby spinach leaves 1 can (284 mL) condensed low fat cream of mushroom soup 2/3 cup (170 mL) water 1/2 pinch freshly ground black pepper 4 cups (1 L) hot cooked rice or noodles, prepared without salt