Beef And Vegetables In Red Wine Sauce

Recipe Ingredients

1 lb	454g / 16oz	Lean beef
1 cup	237ml	Dry red wine
1/4 cup	59ml	Balsamic vinegar
1 tablespoon	15ml	Minced garlic
1/4 cup	15g / 0.5oz	Chopped onion
1 teaspoon	5ml	Dried marjoram
1/4 cup	36g / 1.3oz	Chopped parsley
1		Bay leaf
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black 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.

Source:
Antonio Cecconi

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.