Beef And Vegetables In Red Wine Sauce

---------- Recipe via Meal-Master (tm) v8.02

Title: BEEF AND VEGETABLES IN RED WINE SAUCE
Categories: Meats
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.

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