You will want to use a heavy duty skillet and cook veggies and meat over a med to med/high heat. I used a cast iron skillet. The cooking goes really fast. Be sure to stir often.
I rubbed the meat and let it sit in fridge over night uncovered. Then sliced it very thin against the grain.
While I sliced the meat I seared the peppers and onion I had already sliced, (I used red, yellow and orange bells), in a couple drizzles of olive oil and sprinkled with Mrs. Dash original blend. If you are cooking a very large amount, you don't want to over crowd the skillet. I cooked mine in three batches. They cook very quickly and you need to stir often. We like our peppers al dente, but not raw.
After searing the peppers and onion I did the same with the meat, placing on small amounts in skillet at one time. I drizzled a little olive oil in as needed. It only takes about one minute per side. Sear, then flip.