In a bowl, whisk olive oil, soy sauce, Worcestershire, garlic, and pepper. Add beef strips, toss to coat, and let rest 10–15 minutes.

Preheat the oven to 425°F (220°C).

Toss bell pepper, zucchini, red onion, carrots, and cherry tomatoes in olive oil, salt, and pepper.

Layer marinated beef strips in the center and veggies around the edges.

Roast at 425°F for 15–18 minutes until beef is browned and veggies are tender.

Let meat rest for 5 minutes before serving and garnish with rosemary or thyme.