Place the steak in the freezer while you prep the other ingredients. (This will make the meat easier to cut.)

Mince the garlic cloves. Cut the shallots crosswise into very thin slices. Stem and seed the Thai or serrano peppers, then cut crosswise into very thin slices. Stem and seed the red bell pepper, then cut into very thin strips.

Cut the steak crosswise into very thin slices.

Heat the oil in a large skillet over medium-high heat, until the oil shimmers.

Add the garlic and the small peppers; stir-fry for about 30 seconds, until they are fragrant, then add the shallots and bell pepper. Stir-fry for 1 minute, then add the fish sauce, sweet soy sauce, black soy sauce and Sriracha. Reduce the heat to medium; cook for 2 minutes, stirring often, until the vegetables are tender.

Increase the heat to medium-high; add the meat and cook for 5 to 7 minutes, stirring a few times, or until just cooked through.

While the meat is cooking, coarsely chop the Thai basil and mint leaves (together is fine).

Remove the skillet from the heat; stir in the basil and mint until they are just wilted.

Divide among individual bowls or plates; serve warm.

Adapted from "Weeknights With Giada" (Clarkson Potter, 2012).
Tested by Bonnie S. Benwick for The Washington Post.