Prepare food, wash and clean vegetables
Cut the meat into thin bars.
Cut one pepper and onion thinly.
Add salt and sugar, vinegar, and RUB lightly with your hands.
Fry the meat in 1 tablespoon of olive oil, add red hot pepper to taste.
Fry on high heat for 4 minutes.
Chop the remaining pepper and chop the carrots.
Put the hot meat with the pickled pepper.
Fry the pepper strips and carrots in olive oil (separately),
to a light crunch. Put in a salad bowl.
Mix and add salt to taste.
Season with a mixture of ground peppers.
Heat the coriander seeds in a dry pan for 2 minutes and grind them in a mortar. Transfer to a serving dish and sprinkle with coriander.