1. Preparation and stringing: 

Cut the beef into pieces, cut the colorful peppers (red, yellow, green) into square pieces. Soak the bamboo sticks in water in advance to prevent them from burning during roasting. Alternate string the meat and colorful peppers in a sequence of "meat - colorful peppers - meat".

2. Marinating for flavor: 

Mix the meat with salt, black pepper, olive oil, rosemary (or thyme) thoroughly, and marinate for 15 minutes.

3. Frying to aroma: 

Prepare a suitable frying pan (it is recommended to use a square pan for steak frying). Put the pan on the cold stove, add cold oil, when the oil is hot, place the meat strings on it and start frying. Flip them halfway through, cook until the meat is cooked and the surface is slightly charred. Before removing from the pan, sprinkle a little black pepper and dried herb crumbs to enhance the flavor.