1 tablespoon vegetable oil
8 ounces of beef tenderloin, sliced
1 teaspoon chili flakes
¼ red bell pepper, thinly sliced
0.25 green bell pepper, thinly sliced
¼ yellow bell pepper, thinly sliced
1 carrot, sliced lengthwise
3 ounces of cabbage, shredded
4 cherry tomatoes, sliced in halves
- Heat a tablespoon of vegetable oil in a skillet over medium heat. Add the beef and season it with salt, pepper, and chili flakes. Cook the beef for 10 minutes until well browned on all sides.
- Take out the beef and add the sliced bell peppers into the remaining fat. Add the carrot, season with salt and pepper, and give it a good stir. Add the shredded cabbage and cook it until it softens for 5 minutes.
- About 1 minute before turning off the heat, add the beef and cherry tomatoes. Stir and cook them all together for another minute.