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 beef: –
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.