Recipe - Beef And Vegetables In Red Wine Sauce

1 pound Lean beef
1 cup Dry red wine
One fourth cup Balsamic vinegar
1 tablespoon Minced garlic
One fourth cup Chopped onion
1 teaspoon Dried marjoram
One fourth cup Chopped parsley
1 Bay leaf
One half teaspoon Salt
One fourth teaspoon 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 1/4inch. 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 stirfry for 1 minute. Remove the beef with a slotted spoon,
and reserve. Add the pepper, onion and celery to the wok, and stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini