Beef and Vegetables in Red Wine Sauce

Ingredients

Directions

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.