1 kilo beef julienne
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1 tea spoon salt
1 tea spoon red pepper
1 tea spoon thyme
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2 table spoons soy sauce
1 table spoon vinegar
½ tea glass olive oil
1 tea spoon black pepper
2 cloves of garlic
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Mix
Cover with plastic wrap and keep in room temperature for 2 hours
Thinly slice 1 red onion
Start heating the Laserpan pan in high heat
Julienne 2 red pepper and 2 green peppers
Add your rested meat to the pan and sear
Once it starts releasing its juice, close a lid on top and cook in low heat until it absorbs all the juice.
Add onions and keep frying
Add the peppers and keep cooking until they slightly change color
Move to the serving plate
Put lavash on the same pan and softly toast with the meats oil
Cover the meat with the lavash and serve hot