Instructions: 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.

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