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.