2You 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.
3I rubbed the meat and let it sit in fridge over night uncovered. Then sliced it very thin against the grain.
4While 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.
5After 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.