• 2 tbsp olive oil, divided
  • ¼ cup burgundy wine, divided
  • 12 oz boneless sirloin steak, trimmed and thinly sliced
  • 1 clove garlic, pressed
  • 1 yellow onion cut thinly into wedges
  • 1 red pepper, seeded and cut into slender strips
  • 2 celery stalks, chopped
  • 4 oz thinly sliced carrots
  • 4 oz sliced mushrooms
  • 3 tbsp lemon juice
  1. Warm 1 tablespoon of the olive oil in a wok or skillet with 1/8 a cup of the wine. Add the beef and garlic and sauté for about five minutes or until the beef is browned, turning the steak strips as necessary. Remove the beef from the skillet and set aside.
  2. Heat the remaining tablespoon of oil in the skillet. Add the onion, red pepper, celery, and carrots. Sauté until tender, about 4 minutes.
  3. Add the mushrooms, then pour in the remaining 1/8 cup of wine and the lemon juice. Continue to cook for about 3 more minutes.
  4. Add the steak back to the pan and stir until combined and the steak is warmed through. Serve hot.