I have a pork tenderloin. If you take beef, you only need a good and fresh fillets. Meat cut into thin wedges. Folded into a bowl, add 1tbsp. L. soy sauce, mustard, lemon juice (I have lime), a mixture of peppers, ground anise, quite a bit of salt. I advise you not to neglect Anis, especially if you cook the pork. Anise sets off the wonderful smell and taste of pork meat. Mix the meat by hand to all the spices soaked into each piece of meat. You can marinate the meat in advance.

Onions, depending on size onions, cut into half rings or quarters of the rings (I have a 1.5 very large bulbs).

With lemon (I have 2 small lime) to remove the zest, little bit of ginger to RUB on the grater. Grind a piece of chili (enough for me 1/4 tsp). If raisins are dry, then pre-soak in boiling water.

In a non-stick pan, pour the vinegar, soy sauce, add honey, ginger, lemon zest, hot pepper. If you are not a fan of vinegar, then the amount can be reduced. Warm up 3 minutes.

Add onion and cook, stirring occasionally for 10 minutes.

Add the raisins and the spices (careful with the salt, I did not add), reduce the fire to low, cook for 20 minutes, stirring occasionally. If necessary, pour 1st. L. water. Caramelized onions is ready. If you cook the onions beforehand, then allow to cool, fold into a suitable container and store in the fridge. From a given amount of ingredients goes quite a lot of onions. At the request of a bow can be added to sauces or even soup to take to a picnic under the kebabs. In short, meals of using it is Your choice and taste.

While preparing onions, you can put the meat on the fire. Bulgarian pepper cut into strips. In a wok heat the rust. the oil, put the slices of meat. Cook, stirring, 15 minutes.

Add the chopped pepper, pour 1st. L. soy sauce, cook for about 5 minutes. The meat should be juicy, not fried. Remove from heat, add 3-4st. L. caramel onions, stir, put in kremanki and serve. The cold option is just as tasty.