In a deep pot, boil beef in water until fully cooked.
In a large skillet, use cooking oil and fry potatoes and carrots until golden browned; set aside.
Once beef is fully cooked, separate beef from the broth and save remaining beef broth for later.
Using a clean wok or a pan, heat olive and sauté onion and garlic till caramelized.
Add beef, stir and brown for few minutes.
Add bay leaves, soy sauce, lemon juice and stir well.
Continue to cook for about 5 minutes on low heat.
Add sugar, if using, tomato sauce, beef broth and stir well.
Cook on medium heat for about 10 minutes or till sauce thickens.
Add bell peppers, fried potatoes, carrots and continue to cook until vegetables are fully cooked.
Remove pan from the heat, garnish with chopped green onions and stir.
Transfer to a serving dish and serve hot.
