I like to start by sweating aromatics in whichever fat I'm using to cook the beef (usually either leaf lard, tallow, or coconut oil). Once the aromatics are translucent, I'll add my heaviest veggies and cook until they're just starting to brighten, then add the softer veggies. Once everything is brightly colored, add any greens (if using). Saute for another 30 seconds, add any sauce you may be using, and glaze for 30 more seconds.
Plate.