Cut the meat and vegetables into small sticks. (Roughly 2" by 1/4 inch.)

Heat oil in pan, add cumin. Lay meat out flat in pan to brown for a minute or two, then stir to coat with the cumin. Saute for another minute.

Add vegetables, salt and juice, toss to coat. Bring juice to a high simmer, then cover the pan.

Check after 10 minutes to see if done. If it is, remove solids to a serving dish with a slotted spoon, then raise the heat and boil the juice down for a minute until it thickens slightly. Then spoon that sauce over the food, and serve at once.