Slice the beef tenderloin into thin strips.

In a large bowl, mix all the ingredients except the onions and tomatoes. Finely mince the garlic and add it to the mixture. Add the beef and mix well to coat. Cover and marinate in the refrigerator overnight.

The next day, add the entire marinade with the beef to a large skillet. Cook over low heat.

When most of the liquid has evaporated, add the onions (sliced into thin wedges) and the tomatoes (cut into long strips). Stir and cook until the beef is fully cooked. Serve as a sandwich with onion salad and tahini sauce (see page).