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Beef And Vegetables In Red Wine Sauce Recipe - Cooking Index

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Beef And Vegetables In Red Wine Sauce

Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozLean beef
1 cup 237mlDry red wine
1/4 cup 59mlBalsamic vinegar
1 tablespoon 15mlMinced garlic
1/4 cup 15g / 0.5ozChopped onion
1 teaspoon 5mlDried marjoram
1/4 cup 36g / 1.3ozChopped parsley
1   Bay leaf
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlBlack pepper
1   Green - red and yellow bell
1   Red onion - peeled and (small)
2   Celery - trimmed and t

Recipe Instructions

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.

Antonio Cecconi


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