Combine the soy sauce, lime juice, chili powder, cumin, garlic and oil. Use about 2/3s of the marinade for the meat and 1/3 for the veggies.

Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, round or other tough meat be sure to cut perpendicular to the grain

Split the marinade and marinate the meat and veggies separately in bowls or ziploc bags; even a few minutes helps, up to 2 hours is great.

If the meat is uncooked, brown the meat first. If the meat is already cooked, fry the veggies first.

Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or if you crowd too much meat in), the meat will steam instead of browning.

When the meat is browned, remove and add the veggies along with the marinade. When the veggies begin to soften, return the meat to skillet to heat through.

Serve on warmed tortillas with salsa, sour cream, cilantro, & shredded cheese.