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  • Beef And Vegetables In Red Wine Sauce

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    Beef And Vegetables In Red Wine Sauce
    Servings: 4
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1 pound lean beef, such as tenderloin or possibly flank steak
    • 1 c. dry red wine
    • 1/4 c. balsamic vinegar
    • 1 T chopped garlic
    • 1/4 c. minced onion
    • 1 teaspoon dry marjoram
    • 1/4 c. minced parsley
    • 1 bay leaf
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 each green, red and yellow bell peppers, seeds and ribs removed, and thinly sliced
    • 1 sm. red onion, peeled and thinly sliced
    • 2 stalks celery, trimmed and thinly sliced

    Directions

    1. Place the meat in the freezer for 30 min to facilitate slicing. Slice it against the grain into very thin slices, less than 1/4 inch.Put together the beef with the wine, vinegar, garlic, onion, thyme, marjoram, parsley, bay leaf, salt and pepper in a glass or possibly stainless steel bowl. marinate at room temperature for 20 min, or possibly up to 4 hrs refrigerated, tightly covered with plastic wrap. Drain the beef. Reserve the marinade, and pat beef dry on paper towels.
    2. Heat the oil in a wok or possibly large frying pan over high heat. Add in the beef and stir fry for 1 minute. Remove the beef with a slotted spoon, and reserve. Add in the pepper, onion and celery to the wok and stir fry for 2 min.
    3. Add in the reserved marinade, and cook over high heat till the liquid is reduced by 2/3 and the vegetables are cooked but still crisp, about 5 min. Return the beef to the pan, and heat for 1 minute. Serve immediately.
    4. Serves 4.

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