Servings: 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 Sea Salt
1/4 ts Black pepper
1 Green, red and yellow bell pepper
1 Small red onion, peeled and
2 Stalks celery, trimmed


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.

See Also

Beef & Stir Fry Veges

Beef with Veges

Quick and Easy Grass Fed Beef

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Christy is a Certified Wellness Coach and has a passion for empowering and educating individuals. She has over 10 years experience in the Health and Wellness industry and continues to pursue health and wellness activities through weight training, aerobics, and dance. Connect with us on our Google Plus Page Active. Healthy. Well.