Preparation:
Trim fat from beef. Partially freeze meat. Thinly slice across grain into bite-size strips. Set aside.
In a med saucepan precook potatoes and carrots, covered, in enough boiling water to cover about 10 minutes or till just tender. Drain. Set aside.
For sauce, in a small bowl stir together water, cornstarch, brown sugar, salt, cinnamon, pepper, and ground cloves. Stir in tomato paste. Add olives. Set aside.
Pour oil into a wok. Preheat over med-high heat. Stir fry garlic in hot oil for 15 seconds. Add onions; stir fry for 1 minutes. Add sweet pepper; stir fry about 2 minutes or till crisp tender. Remove pepper mixture from the wok.
Add meat to the hot wok. Stir fry for 2 - 3 minutes or to desired doneness. Push meat from the center of the wok.
Stir sauce. Add sauce to center of the wok. Cook and stir until thickened and bubbly. Stir in vinegar. Return pepper mixture to the wok. Add precooked potatoes and carrots. Stir all ingredients together to coat with sauce. Cover and cook for 1 to 2 minutes or till heated through. Serve immediately. |
