Beef and Vegetable Stirfry

1 1/4 lb. boneless beef top sirloin steak, about 3/4-inch thick
2 tsp. dark sesame oil
2 garlic cloves, minced
1 medium red bell pepper, cut into thin strips
3 Tbs. lite soy sauce
3 cups fresh spinach, coarsely chopped
1/2 cup sliced green onions
3 Tbs. catsup
2 cups hot cooked rice (without butter or salt)

Cut steak lengthwise in half and then crosswise into 1/4-inch stips. Toss with sesame oil and garlic.
Heat large nonstick skillet over medium-high heat until hot. Add half of the steak; stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet. Repeat with remaining steak.
In same skillet, add bell pepper, 2 Tbs. of teh soy sauce and 2 Tbs. water; stir fry 2 to 3 minutes or until pepper is crisp-tender. Add spinach and green onions; stir fry until spinach is just wilted. Stir in catsup, remaining soy sauce and steak; heat through.
Serve over rice.