3 blocks

Ingredients:
3 ounces lean beef, diced
1 cup red and green pepper
1 cup zucchini, chunks
1 cup yellow squash, chunks
2 cups mushrooms, quartered
3/4 cup tomato, chopped
2 ounces dry red wine
1 teaspoon olive oil, divided
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
2 teaspoons garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Instructions:
Combine 2/3 teaspoon oil with wine, vinegar, Worcestershire sauce, garlic, basil, mint, parsley, and salt and pepper. Add meat, turn to coat, cover, and refrigerate for four hours. Heat remaining oil in medium nonstick sauté pan. Sauté beef, pepper, zucchini, squash, mushrooms, and tomatoes until beef is cooked through and vegetables are tender.