Marinated Beef Stir-Fry

• 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

1. 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.
2. 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.
3. 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.

red wine, olive oil, chili powder, garlic, ground cumin, salt, ground ginger, pepper, onion, zucchini, carrot, sweet red peppers

Taken from www.tasteofhome.com/recipes/marinated-beef-stir-fry/ (may not work)