INGREDIENTS
300 g
tenderloin
4
soft vegan flatbread or regular tacos
1 tsp
cumin
1 tsp
oregano
1 tbsp
lemon juice
2 tbsp
orange juice
1
small onion chopped
3 cloves
garlic
1
small beef stock cube crumbled
4 tbsp
soy sauce
1 1/2 cups
water
1/2
finely sliced bell pepper for decorating