Cut the beef into medium sized strips and place into a dish. Season with the salt, black pepper, thyme, paprika and soy sauce and then marinate in fridge for a few hours or overnight for the best taste.
Add the olive oil to the shallow casserole and place over a medium heat, then add the onions, garlic, bell peppers, carrot, spring onions, scotch bonnet pepper and sauté until caramelised. Spoon out the fried vegetables into a bowl and set aside.
In the same pan add the marinated beef strips and cook until browned. Add a little more of the seasoning ingredients to the beef for extra flavour: black pepper, thyme, salt, all spice and a little more soy sauce to taste. Then add the fried vegetables and mix together.
Add 250ml of beef broth/stock and simmer for about 25 minutes, or until tender, adding more broth if necessary to create a sauce.
Lay out the tortilla wraps out on a clean surface, add the beef to the middle of the wrap along with some salsa sauce. Squeeze over some lemon juice and then fold away!
This recipe will create an extra two servings of pepper steak; this can be kept in the fridge for 2-3 days and eaten with rice or in a sandwich.