Servings: 4 Servings
Ingredients
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
Directions
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
Quick and Easy Grass Fed Beef
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