Put a large skillet on at a setting between medium high and high. Add enough olive oil to fully coat the bottom the skillet. Use thin sliced round beef steak or whole skirt steak or flank steak and cut it into about 1/2″ strips. The peppers in the pic are poblano peppers cut into strips. You might prefer red, green or orange bell peppers. We like the poblanos because they add a little bit of spiciness. Cut a medium sized onion into strips and chop up the garlic. Cut the lemon – or lime – in half.