Heat a skillet over medium heat,
Wash and deseed bell peppers and slice them into 1/4" (0.5 cm) thick long strips, peel and slice red onion and set aside.

Once skillet is hot, add a splash of oil. When the oil is hot, add stir-fry strips in 2-3 batches. Season them with the stone housing seasoning generously in the pan.
Cook for about 1 minute per side until golden brown, then remove and set aside on a plate and cover to keep warm.

Add sliced onions and bell peppers to the remaining meat juice. Season with cumin and chili powder and stir-fry until desired consistency. (I like them still crunchy, so I only stir-fry for about 3 minutes. Serve on a plate with sliced avocado, a drizzle of lemon juice, and a sprinkle of fresh coriander.