Ingredients
1/2 cup dry red wine or beef broth6 tablespoons olive oil, divided1 teaspoon chili powder1 teaspoon minced garlic1/2 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon ground ginger1/4 teaspoon pepper1/2 pound beef flank steak, cut into 1/8-inch strips1 medium onion, cut into thin strips1/2 cup julienned zucchini1/2 cup julienned carrot1/2 cup each julienned green and sweet red peppers
Preparation
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.
