If you don’t own a wok, I suggest a cast iron skillet. You may have to cook in batches, depending on the size. Don’t crowd the meat or it will steam! And make sure it’s very hot to get that smoky flavor.
A large stainless steel skillet also works well. Work quickly so the sauce doesn’t burn. Add more oil if it looks dry.
A non-stick skillet also works but the cook time will be longer. Generally, it’s not recommended to crank up the heat on non-stick skillets. Thus, that smoky char will not be as easy to achieve. Instead of sealing the juices with high heat, the lower cooking temp will create a more saucy and juicy dish.