Beef & Vegetables In Red Wine Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Lean beef,
1 cup: Dry red wine,
1/4 cup: Balsamic vinegar,
1 tbsp: Minced garlic,
1/4 cup: Chopped onion,
1 tsp: Dried marjoram,
1/4 cup: Chopped parsley,
1: Bay leaf,
1/2 tsp: Salt,
1/4 tsp: Black pepper,
1: Green, red and yellow bell p
1 Small: red onion, peeled and
2 Stalks: celery, trimmed and t
Directions:
~--------------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.
Source from luhu.jp
~--------------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.
Source from luhu.jp
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Meats