ingredients

500 g of Chalosse beef fillet
2 carrots
2 green peppers
2 limes
2 cloves garlic
2 branches of thyme
1 tbsp. to s. sunflower oil
Grilled pepper

Steps

Step 1

In advance. Put the cloves of garlic peeled and crushed roughly in a dish. Add the juice of the limes, the thyme sprouts and the sunflower oil. Cut the beef tenderloin into strips, put them in the dish. Mix to coat with the lime juice mixture. Marinate 1 hour in the fridge.

2nd step

The vegetables. Peel the carrots, cut them in length into strips about 1 cm wide. Remove the peduncle from the peppers, seed them and cut them in the same way as the carrots.

Bring a pan of water to a boil. Pour the carrots, let simmer for 1 min, then add the peppers.

Cook another 1 min. Drain the vegetables and refresh under running water.

Step 3

Fry. Heat a wok or large nonstick skillet over high heat. Throw the beef strips with their marinade. Sauté for 2-3 minutes, stirring regularly. Add the carrots and peppers, continue cooking for 2 minutes. Salt and pepper, serve immediately.