Beef and vegetables in red wine sauce

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.

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