this largely depends on how much you add to the pan. cast iron is a good way to go, especially for browning, but if you put too much in at any time the meat releases it's juices and you end up steaming instead of browning. you'll have to cook it until all of the liquid evaporates and the browning starts which would add more time to the process.
i'd go with 6 to 8 minutes for beef, maybe a little more, but again it depends on the temp and how crowded the pan is. it should brown easily if you do it in 2 or 3 batches. if so, reduce the time. it's more of a visual thing. you'll know that it's cooked through when it's not red anymore and starts to turn brown on the edges of the clumps. stir it around several times per minute to get it all cooked and browning evenly.
i'd say pork requires about the same amount of time or just a little less, and chicken a minute or so less than that, considering the variables heretofore mentioned.
don't be fooled by bison. it tends to stay a little red or pinkish even after it's properly cooked. if you try to cook it exactly like beef it'll be dried out when all of the red/pink colour is gone.
i hope someone will come alomg and help with the times. i've never really timed it exactly. what i suggested are approximates. a minute or two ;ess might be a problem, but it won't kill anyone if you go a bit longer, especially with chicken or turkey.
bison stir fry (i think you mean strips) should be cooked quickly on very high heat as a stir fry should. just barely cooked to medium, but again, bison will stay a little pink.