1 1/2 lbs. beef skirt steak or top round steak, thinly sliced
3/4 c. orange juice
1/3 c. burgundy
1/2 - 1 tsp. dried oregano, crushed
1 clove garlic, minced
1 - 2 med. onion, sliced
3 - 4 tbsp. cooking oil
1 green pepper, sliced into strips
Refried beans
Spanish rice
Guacamole
Dairy sour cream
Flour tortillas

Place beef in a plastic bag; place bag in a bowl. Combine orange juice, burgundy, oregano, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Pour over meat; seal. Marinate in refrigerator for 6 hours or overnight; turn occasionally. Drain meat well. In a 12 inch skillet over high heat, stir-fry onion in 2 tablespoons of the oil 1 1/2 minutes. Add green pepper; stir-fry 1 1/2 minutes till crisp-tender. Transfer to warm platter. In skillet, stir-fry half of the meat 1 to 3 minutes or till done; add oil if necessary. Remove meat. Stir-fry remaining meat. Return meat and vegetables to skillet; heat through. Arrange on platter. Serve with beans, Spanish rice, guacamole, sour cream, and flour tortillas. Makes 6 servings.