20-minute beef in red wine

Before frying the meat marinade it in the red wine overnight.

When ready to cook drain of the wine use the marinade when it states adding the wine to the recipe.

Dry the meat in a kitchen towel BEFORE you fry it, wet meat will not brown and will become chewie.

The meat will have a nice red wine…

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This worked very well - husband loved it. A good hearty dish to serve when you're short of time. Served with green vegetables and rice.

Added a couple of anchovies which boosted the flavour a bit. Nice enough but not memorable . Better if you use beef skirt and slowly cook it

Great mid week easy meal, pop it in the slow cooker and if cooking for more use less expensive beef.

A couple of questions:

In the US, the standard pour for a glass of wine is 5 fl.oz (150ml) or 1/5 of a bottle. Is it the same in the UK?

Should the can of tomatoes be drained, or is the juice added as well?

MTIA.