Tri-Color Pepper Beef Stir-Fry

Why people make this dish

Fresh beef keeps getting pricier, but Nourilo would rather eat a little less of the fresh stuff than switch to chilled or frozen — the flavor is just better. The trick here is marinating the beef in a fruit wine (he likes bayberry or lychee wine), which leaves it remarkably tender and silky. Tossed with three-color peppers, it is colorful, fragrant and tasty: a simple home dish traditionally said to warm the middle, support the stomach and dispel cold, well suited to those with a weak spleen and stomach.