Japanese-style fried beef rolls stuffed with vegetables, "Gyuniku Yasai"

Ingredients:

• 700 g beef tenderloin, cut into 8 thin slices
• 2 tablespoons of vegetable oil
• 2 medium green bell peppers, cored, stemmed and sliced ​​into 2.5cm thick slices
• 1 red bell pepper, peeled and cut into strips
• 2.5 tbsp tamari (portions)
• Salt and ground black pepper
• 1 pack of winter honey mushrooms (remove stems)
• 6 tablespoons sake
• 6 tablespoons mirin
• 6 tablespoons of sugar

Preparation:

1. Heat a large skillet over medium-high heat. Once hot, add a tablespoon of oil. Once hot, add the peppers and cook until the skins are shiny and the peppers are softened, about 1-2 minutes. Season the peppers with a teaspoon of tamari and transfer to a plate. Cover and set aside while you cook the beef.
2. Cut the beef into 8 slices. Place each slice of beef between 2 pieces of parchment paper and pound it thinly with a meat mallet, until it's about 0.5 cm thick. Season each slice with salt and pepper on both sides and top each slice with julienned red pepper and honey mushrooms.
   
   Wrap the vegetables tightly in each slice of meat and tie with kitchen string in three places to prevent the rolls from unraveling during cooking. Quickly rinse the pan with hot water and dry it clean with a kitchen towel.
3. Add the remaining tablespoon of oil to the pan. Once hot, add half of the meat rolls and fry, turning occasionally, until browned on all sides. Transfer to a plate and set aside, covered, while you cook the remaining meat rolls. Add 1 1/3 cups of water, sake, mirin, and sugar. Bring to a boil, then return the rolls to the pan. Be careful not to overcook the beef; it should still be pink inside when slicing.
   
   Transfer the beef rolls to a plate and cover. Increase the heat to high and continue to simmer the sauce until it thickens, about 2 minutes. Add the remaining tamari paste and return the rolls to the pan to coat them with the sauce. Remove the kitchen string from the rolls and, before serving, cut each into 3-4 pieces diagonally, drizzling more sauce over them.