Lemon-Pepper Stir-fried Steak w/ Mushrooms and Spinach

A week or so ago my wife bought a ton of frozen beef from a door-to-door salesman. There were a wide variety of cuts, and given how much we eat in our house, she probably saved us a good chunk of change. So far, everything has been pretty good.

On Tuesday, I took three of the lemon-pepper steaks from this collection, and cut them into 1/2-inch slices. Then I heated a stir-fry pan, sauteed up a little chopped garlic, and cooked the sliced steak. I removed the steak from the pan, added a little leftover wine that had turned to vinegar, and reduced it just a little bit. Then I dumped in a box of sliced baby-bella mushrooms, tossed them in the sauce for a minute or two, added a little more wine, covered the pan, and let them steam for about two minutes. This all got dumped into a serving bowl. The last stage of the meal was wiping out the pan, adding fresh oil and about a tablespoon-and-a-half of garlic, and sauteing some spinach.

There were no leftovers.

Two things:

1. Cooking with frozen meat is a real challenge for me, because it means I have to plan my meals a couple of days ahead of time, so the meat has time to thaw. This is not my strong suit. I tend to be more of an "it's-3:00-what-am-I-making-tonight?" type of guy. Oh, well, I guess it's good discipline, and it is easier on the budget in the long run.
2. This meal represents my first real success at cooking without ever once referring to a recipe. I was particularly pleased with the way the mushrooms came out. Pan-sauces rock!