12 ounces top round steak
3 medium potatoes, cut into ¾ inch cubes
2 medium carrots, peeled and sliced
1 cup water
1 Tbsp. cornstarch
1 Tbsp. brown sugar
¾ tsp. salt
½ tsp. ground cinnamon
¼ tsp. pepper
1/8 tsp. ground cloves
1/3 cup tomato paste
½ cup pitted ripe whole black olives
1 Tbsp. vegetable oil
2 cloves garlic, minced
2 medium onions, cut into thin wedges
1 medium green pepper, cut into strips
2 Tbsp. red wine vinegar
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Trim fat from beef. Partially freeze meat for easy cutting. Thinly slice across the grain into bite size strips. Set aside.
In a medium saucepan, precook potatoes and carrots in boiling water until just tender. (about 8 minutes) Drain. Set aside.
In a small bowl, stir together water, cornstarch, brown sugar, salt, cinnamon, pepper and cloves. Stir in tomato paste. Add the olives. Stir. Set aside.
Heat oil in a large skillet (or a wok) over medium-high heat. Stir fry garlic, 15 seconds. Add onions and stir fry 1 minute. Add green pepper and stir fry for 2 minutes. Remove vegetable mixture from pan.
Add meat to your pan. Stir 3 minutes or to desired doneness. Push meat to the side of the pan or wok.
Stir the sauce and then add to the center of the pan/wok. Stir and cook until thick and bubbly. Stir in vinegar. Return vegetables to the pan. Add the potatoes and carrots. Stir all ingredients together until coated with sauce. Cover and cook for 1 - 2 more minutes until everything is heated through. Serve immediately.
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