Beef and Vegetables in Red Wine Sauce

• Add to Your Recipe Box
• Add to Cookbook
• Add to Menu
• Print Recipe

• Categories
• Meat

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.