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 each salt, ground ginger and pepper
1/2 pound beef flank steak cut into strips
1 medium onion, cut into thin strips
1/2 cup julienned zucchini
1/2 cup julienned carrot
1/2 cup each julienned green pepper and red pepper

In a Ziploc bag, combine the wine, 4 tablespoons of 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 and stir-fry 2-3 minutes or until heated through.

Side Note: I didn't have any zucchini so I added sliced mushrooms instead. You can add any vegetables to this dish that you like and take out others that you don't. The marinade for the meat has a nice flavour to it.