Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        beef top round
   3      medium        potatoes -- cut into 3/4 inch pi
   2      medium        carrots -- roll cut
   1      cup           water
   1      tablespoon    cornstarch
   1      tablespoon    brown sugar
     3/4  teaspoon      salt
     1/2  teaspoon      cinnamon
     1/4  teaspoon      pepper
     1/8  teaspoon      ground cloves
     1/2  can           tomato paste
     1/2  cup           olives -- pitted
   2      teaspoons     olive oil
   2      cloves        garlic -- minced
   2      medium        onions -- cut into thin wedges
   1      medium        green pepper -- cut into strips
   2      tablespoons   red wine vinegar

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.