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Begin by medium dicing the bell peppers and white onion.
In a large pan, heat a tablespoon of olive oil over medium-high heat.
Add the diced vegetables to the pan, season with a pinch of salt, and cook for 5-6 minutes, stirring occasionally, until they are tender-crisp and start to brown slightly.
Transfer the cooked vegetables to a bowl and set aside.
In the same pan, add a pound of extra lean ground beef and cook for 2-3 minutes until it is nicely browned on one side.
Prepare a sauce by combining 2 tablespoons of coconut aminos, 1 tablespoon of oyster sauce, 1 tablespoon of honey, 1 tablespoon of water, 2-3 teaspoons of fish sauce, 2 frozen cubes of crushed garlic (or 2 cloves fresh), and 15-20 leaves of Thai basil.
Pour the sauce over the cooked beef and cook for an additional 1-2 minutes until the basil wilts and the sauce evenly coats the beef.
Return the cooked vegetables to the pan and toss everything together.
Serve the mixture over steamed jasmine rice, accompanied by lime wedges and cilantro.
For garnish, prepare a mixture of chopped peanuts, chopped cilantro, fresh serrano pepper slices, rice vinegar, and a bit of chili crisp.