"I love this quick-and-easy stir-fry because everything but the cooking can be done in advance," writes Marian Johnson of Brawley, California. "It's great with sourdough bread and a fresh tomato and cucumber salad. Or, serve it with warm tortillas and hot sauce. The meat is easier to slice into nice even strips if it's partially frozen."
Marinated Beef Stir-Fry
Ingredients
- 1/2 cup dry red wine or beef broth
- 6 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1/2 pound beef flank steak, cut into 1/8-inch strips
- 1 medium onion, cut into thin strips
- 1/2 cup julienned zucchini
- 1/2 cup julienned carrot
- 1/2 cup each julienned green and sweet red peppers
Directions
- In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours.
- In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm.
- Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.
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