Combine the lime juice, ground pepper, and chopped fresh cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips and fry until cooked to your liking. Remove the meat and set aside.

Add remaining oil and onions to the skillet. Cook over medium-low heat until translucent.

Stir in julienned green bell peppers and steak. Squeeze the juice of 1 lemon over the top and stir until green peppers are just tender.