This has a nice combination of sweetness and heat. Add more Sriracha, if you prefer it extra hot!
2 tablespoons olive oil
1 lb skirt steak, thinly sliced
1/4 cup chopped basil
1 large onion, thinly sliced
1 orange bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
4 ounces sliced mushrooms
3 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons fresh grated ginger, divided
2 tablespoons Thai chili garlic sauce1 tablespoon Sriracha hot chili sauce
1 tablespoon white sugar
Salt and pepper, to taste
2 cups steamed white rice
Heat oil in a large skillet over high heat. Add beef and one tablespoon of the ginger. Stir fry until meat is barely cooked. With a slotted spoon, remove beef to a bowl, draining oil back into skillet.
Add the Thai chili sauce, garlic and onion to the remaining oil. Cook until the vegetables are translucent. Add peppers, mushrooms, and remaining ginger. Stir fry until vegetables are tender.
Add the soy sauce to the vegetable mixture. Stir to combine. Pour reserved meat, with accumulated juices, into the skillet. Cook until the meat is just heated through. Add basil and hot sauce, then mix until well combined. Season with salt and pepper. Serve immediately, on a bed of rice if desired.