| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Meats | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
~--------------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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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