Recipe for Beef And Vegetables In Red Wine Sauce

1.00	lb	Lean beef
1.00	c	Dry red wine
0.25	c	Balsamic vinegar
1.00	tb	Minced garlic
0.25	c	Chopped onion
1.00	ts	Dried marjoram
0.25	c	Chopped parsley
1.00		Bay leaf
0.50	ts	Salt
0.25	ts	Black pepper
1.00		Green, red and yellow bell p
1.00		Small red onion, peeled and
2.00		Stalks celery, trimmed and t

Instructions:
Slice meat 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.

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