2/3 Cup Chili Sauce	1 Pound Boneless Beef Sirloin
1/2 Cups Dry Red Wine, Or Beef	-Steak, Cut Into 3/4 Inch Cubes
-Broth	16 Fresh Baby portobello, Or Large
1/2 Cup Balsamic Vinegar	-White Mushrooms, Halved
2 Tablespoons Canola Oil	2 Medium Red Onions, Cut Into
4 1/2 Teaspoons Worcestershire	-Wedges
-Sauce	1 Medium Sweet Red Pepper, Cut
4 1/2 Teaspoons Dried Minced Onion	-Into 3/4 Inch Pieces
1 Garlic Clove, Minced	1 Medium Sweet Yellow Pepper, Cut
1/2 Teaspoon Ground Mustard	-Into 3/4 Inch Pieces
1/ Teaspoon Salt

In a large bowl, combine he first nine ingredients; mix well. Pour half into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat. Pour the remaining marinade into another large resealable plastic bag; add mushrooms, onions and peppers. Seal bag and turn to coat. Refrigerate beef and vegetables for up to 4 hours.

If grilling the kabob's, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from the beef. Drain vegetables, reserving the marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables.

Grill, covered, over medium heat or broil 4-6 inches from the heat for 3-4 minutes on each side or until meat reaches desired doneness, turning three times and basting frequently with reserved marinade.