---------- Recipe via Meal-Master (tm) v8.02
  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
   ~--------------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.