Cut the beef into strips, remove the skin from the garlic clove and squeeze it. Rinse the chili pepper, remove the seeds and finely dice. Grind capers with cloves and cinnamon in a mortar and stir through with bay spice, garlic, chili and a little peanut oil. Mix this mixture with the meat strips, cover with foil and refrigerate for 2 hours. Next, remove the skin from the carrot and dice it, cut the peppers into small cubes, rinse the bell bell pepper, remove the seeds and dice it as well. Blanch (scald) the beef tomato, then skin, quarter, seed and dice the flesh.
Heat a large frying pan (or wok) and roast the meat mixture in it, stirring throughout. Remove, then heat a small amount of peanut oil in the frying pan and roast the diced carrots, peporoni and peppers in it. Season everything with salt, pepper and Tabasco, add the vegetable soup and steam for about 5 minutes. Finally add the tomato cubes and fold in the meat strips. Remove the bay leaf seasoning, season the dish, dust with cinnamon and serve while still hot.
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