1 lb. beef round steak, well trimmed
1 c. beef broth
1/2 onion, finely chopped
2 tbsp. chili powder
1 tsp. red wine vinegar (Kosher)
1/8 tsp. ground cloves
2 tbsp. tomato paste
2 tsp. vegetable oil (optional)
2 tsp. Dijon style mustard
1 tbsp. balsamic vinegar
1 red, green, or yellow bell pepper, chopped
1/2 red onion, sliced
1 c. green or yellow wax beans
1/2 c. okra, sliced
1 ear corn, cut or 1 c. frozen corn, thawed
6 cherry tomatoes, quartered
1/2 tsp. dried oregano

Place beef in a glass dish. Mix broth, onion, chili powder, vinegar and cloves; pour over beef. Cover and refrigerate 6-24 hours. Remove beef from marinade, strain marinade and reserve. Broil beef 4 inches from heat source for 7 minutes or until desired doneness; turn once during cooking.

While broiling beef, in a large non-stick skillet or wok, heat oil until hot. Add remaining ingredients; stir-fry about 5 minutes or until all vegetables are tender. Keep sauteed vegetables warm. Heat reserved beef marinade to a boil; simmer 3 minutes. Stir in tomato paste.

To serve, slice beef and spoon sauce over. If desired, garnish beef with chopped scallions, chives or oregano. Serve with sauteed vegetables. Makes 4 servings.

Nutrient Analysis per serving: Calories: 390. Fiber: 13 grams. Fat: 12 grams. (275 of the calories from fat).