Beef with Carrots and Peppers Recipe

Cut the meat into thin strips. Add the marinade. Set aside in the refrigerator for 30 minutes.

Cut the carrot, bell peppers, and onion into julienne. Prepare the sauce and mix.

Heat the oil in a wok or skillet, quickly sear the meat, remove it, and let it drain. Discard the oil, keeping only 2 tablespoons.

To finish, add the vegetables, incorporate the sauce, bring to a boil, add the meat, and thicken with cornstarch. Serve immediately.