Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Lean beef |
1 cup | Dry red wine |
¼ cup | Balsamic vinegar |
1 tablespoon | Minced garlic |
¼ cup | Chopped onion |
1 teaspoon | Dried marjoram |
¼ cup | Chopped parsley |
1 \N | Bay leaf |
½ teaspoon | Salt |
¼ teaspoon | Black pepper |
1 \N | Green, red and yellow bell p |
1 \N | Small red onion, peeled and |
2 \N | Stalks celery, trimmed and t |
~--------------For the beef:--------------------------------------- ~--------------FOR THE DISH:---------------------------------------- PLACE THE MEAT in the freezer for 30 minutes to facilitate slicing.
Slice it against the grain into very thin slices, less than ¼-inch.
Combine the beef with the wine, vinegar, garlic, onion, thyme, marjoram, parsley, bay leaf, salt and pepper in a glass or stainless steel bowl. Marinate at room temperature for 20 minutes, or up to 4 hours refrigerated, tightly covered with plastic wrap. Drain the beef. Reserve the marinade, and pat beef dry on paper towels. Heat the oil in a wok or large skillet over high heat. Add the beef and stir-fry for 1 minute. Remove the beef with a slotted spoon, and reserve. Add the pepper, onion and celery to the wok, and stir-fry for 2 minutes. Add the reserved marinade, and cook over high heat until the liquid is reduced by ⅔ and the vegetables are cooked but still crisp, about 5 minutes. Return the beef to the pan, and heat for 1 minute. Serve immediately. Serves 4.