I began by smashing garlic and ginger in a molcajete. I added 6 garlic cloves and about .25 cups of chopped ginger.
I also cut one white onion into fourths then cut into slices. I also cut 2 serrano chiles into slices.
I imagine any vegetable would go great with this but I like red pepper with spicy beef and ginger. I cut it into little sticks so I can easily saute it with the sliced steak.
I began to cook my ingredients by first heating a pan on high and adding oil. I first added the garlic and ginger to cook for a minute before adding the onion and chile. Finally, I added sliced chuck steak. Any cut would do but I find that this has a lot of flavor and goes well in a quick saute.
Just as the steak was browning I tossed in my red bell pepper to keep a bit of the crunch.
I switched the heat to low and added a handful of chopped basil. I tossed this until it wilted and mixed in with the rest of the ingredients.
This was the final result. I topped with some fresh basil and added a few lime wedges which I love with most spicy Thai dishes. This was a quick recipe for a weekday that I served over steamed brown rice, taking less than 30 minutes to complete. I did not follow a recipe but I'm going to try adding some lemongrass next time to see how it impacts the overall flavor.