Beef and Pepper Stir Fry

Ingredients

• 2 1 lb. Steaks, 3/4" thick
• 2 large sweet onions, thinly sliced
• 4 tablespoons extra virgin olive oil
• 2 large red or green bell peppers
• 1/4-1/2 hot pepper (or to taste)
• 2 celery stalks, thinly sliced
• 5 large cloves garlic, minced
• 2 tablespoons Marsala or other red wine
• 1/2 lb. Fresh or 2 4oz cans mushrooms
• about 1/2 cup water or beef broth
• 1 tablespoon flour
• 1 tablespoon soy sauce
• 1 tablespoon butter
• 1/2 teaspoon Asian Fusion NutraSalt
• 1/2 teaspoon black pepper

Directions

1. Using a sharp slicing knife, slice the steaks as thinly as possible into strips, cutting across to make thin strips about 3/4" in width. Trim away and discard fat and sinew.
2. Sauté steak strips with thinly sliced onions in a few tablespoons olive oil and a tablespoon of butter, stirring often. Add cored and diced peppers and sliced celery, along with a small amount of hot pepper. Add more olive oil if needed.
3. Add garlic after meat has browned. Add a few tablespoons of wine to deglaze the bottom of the pan. Sprinkle flour over meat and stir. As sauce thickens, add a few tablespoons of water or beef broth to thin out to desired consistency. Stir in soy sauce.
4. Cover and simmer over low heat until meat is tender (about 20-30 minutes); stir in mushrooms and cook 1-2 more minutes (only until mushrooms are heated through).
5. Serve over steamed rice, buttered noodles or chow mein noodles.