Title: Beef and vegetables in red wine sauce
 Categories: Meats
      Yield: 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 Salt
    1/4 ts Black pepper
      1    Green, red and yellow bell p
      1    Small red onion, peeled and
      2    Stalks celery, trimmed and t
 
  ~--------------For the beef:---------------------------------------
  ~--------------FOR THE DISH:----------------------------------------
  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.