If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
If using steak strips or flank steak, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as shrimp in Step 1, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.