Title: Beef and Vegetables in Red Wine Sauce
Categories: Meat
Yield: 4 Servings
| 1 | lb | Lean beef |
| 1 | c | Dry red wine |
| 1/4 | c | Balsamic vinegar |
| 1 | tb | Minced garlic |
| 1/4 | c | Chopped onion |
| 1 | ts | Dried marjoram |
| 1/4 | c | Chopped parsley |
| 1 | | Bay leaf |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | | Green, red and yellow bell p |
| 1 | | Small red onion, peeled and |
| 2 | | 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 1/4-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 2/3 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.