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Ingredientes
- 1 pound lean beef, such as tenderloin or possibly flank steak
- 1 c. dry red wine
- 1/4 c. balsamic vinegar
- 1 T chopped garlic
- 1/4 c. minced onion
- 1 teaspoon dry marjoram
- 1/4 c. minced parsley
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 each green, red and yellow bell peppers, seeds and ribs removed, and thinly sliced
- 1 sm. red onion, peeled and thinly sliced
- 2 stalks celery, trimmed and thinly sliced
Direcciones
- Place the meat in the freezer for 30 min to facilitate slicing. Slice it against the grain into very thin slices, less than 1/4 inch.Put together the beef with the wine, vinegar, garlic, onion, thyme, marjoram, parsley, bay leaf, salt and pepper in a glass or possibly stainless steel bowl. marinate at room temperature for 20 min, or possibly up to 4 hrs 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 possibly large frying pan over high heat. Add in the beef and stir fry for 1 minute. Remove the beef with a slotted spoon, and reserve. Add in the pepper, onion and celery to the wok and stir fry for 2 min.
- Add in the reserved marinade, and cook over high heat till the liquid is reduced by 2/3 and the vegetables are cooked but still crisp, about 5 min. Return the beef to the pan, and heat for 1 minute. Serve immediately.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 155 | 47% |
| Total Fat 17.2g | 22% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 1.07g | |
| Cholesterol 77mg | 26% |
| Sodium 391mg | 16% |
| Potassium 555mg | 16% |
| Total Carbs 9.32g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.06g | 3% |
| Protein 21.92g | 35% |
