For the beef:

1 lb. lean beef, such as tenderloin or flank steak
1 c. dry red wine
1/4 c. balsamic vinegar
1 tbsp. minced garlic
1/4 c. chopped onion
1 tsp. dried marjoram
1/4 c. chopped parsley
1 bay leaf
1/2 tsp. salt
1/4 tsp. black pepper

For the dish:

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

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.