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Marinated Beef Stir-Fry

1/2 cup dry red wine or beef broth
6 tablespoons Crisco® Pure 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

Printed from tasteofhome.com Nov 19, 2008

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Marinated Beef Stir-Fry cont.

In a large resealable plastic bag, combine the wine or broth, 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.

Yield: 3 servings.