*Yearling escalopines 120 gr
*Red pepper 50 gr
*Green pepper 50 gr
*Onion 25 gr
Cut the scallops into strips of 1 cm thick and long 5 cm. Add salt and ground pepper to taste, pass it through flour (we use it integral).
Wash and cut the unpeeled red and green pepper, also in strips the same size as veal. Peel the onion, cut it into julienne (first in half and each half in thin strips. Put a pan on the fire with a tablespoon of oil, when it is hot put the onion and after taking a few minutes and having turned it over, add the pepper and finish sautéing it. The point of the vegetable choose it, we like al dente that it creaks a little. Take out the vegetables and reserve.
To fry the beef in strips, do it in a pan with very little oil, no need to cover it, when there is gold on one side, flip it over with a tongs and fry it from the other side. It takes very little time because the strips are thin. Remove from the pan with the tongs and place on absorbent paper and reserve.
Mix the veal strips with the vegetables and add the soy sauce.