Mix the olive oil with all the other ingredients up to and including the rosemary. Coat the meat with the marinade, cover and leave to marinate in the fridge for approx. 1 hr. Remove the meat from the fridge approx. 30 mins. prior to cooking.
Heat a little oil in a non-stick frying pan. Fry the vegetables in batches for approx. 5 mins. per batch. Reduce the heat, add the garlic, lemon rind and herbs, season. Cook over a medium heat for approx. 10 mins. Cover the vegetables and set aside. Heat the olive oil in the same pan. Wipe off the marinade, brown the meat for approx. 1 min. on each side, only turning when a crust has formed. Reduce the heat, continue to cook over a medium heat for approx. 1 1/2 mins. on each side.
Total cooking time: approx. 5 mins. Cut the meat diagonally into strips approx. 7 mm wide.