---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BEEF AND VEGETABLES IN RED WINE SAUCE
 Categories: Meats
      Yield: 4 servings
 
      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
 
  ~--------------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.
 
-----