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First:
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1) Slice the beef into strips, tips, cubes, etc.
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2) Prepare 1/2 cup diced and 1/2 cup sliced shallots.
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3) Slice carrots.
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4) Prepare 1/2 cup diced potatoes.
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Second:
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1) Thoroughly mix wine and teryaki marinade. You may also want to add a tablespoon of olive oil.
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2) Trim beef and remove as much fat as possible. Cut beef into medium thickness strips.
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3) Add diced shallots, carrots, potatoes, marinade, and beef strips to a medium sized bowl and mix together. Grind or sprinkle fresh pepper over the top. Marinade to taste. I like to marinade for at least an hour and for up to 3-4 hours.
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4) Rub a baking dish down with just a little olive oil, or use non-stick. Throw it all in the dish you will be cooking with (including marinade). Sometimes I even use disposable tin bake ware from the grocery store. Just make sure to use something that has relatively deep sides, a 9x9 baking pan works.
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5) Completely cover the cooking dish with tinfoil. Make a tiny hole or two in the tinfoil to allow the excess steam to escape.
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6) Cook in the convection oven on about 330u00b0f-350u00b0f for 30-45 minutes. It is a good idea to check it a few times because convection ovens vary so much. Often, I like to slow cook this meal at oh maybe about 300u00b0f for an hour or so. Its relatively foolproof if you just pay attention to it while its cooking.
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7) Serve on whatever dinnerware you like, this recipe can be dressed up fancy or downplayed, increased, reduced, whatever you like if you have even a tiny amount of cooking know how!
