If using steak strips or flank steak, follow same instructions as sliced pork in Steps 1 and 3, cooking until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
If using shrimp, pat dry. Follow same instructions as sliced pork in Step 3, cooking until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side. (No need to chop shrimp.)
If using chicken breasts, pat dry and cut into 1” dice. Follow same instructions as sliced pork in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.