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Add the 2 tablespoons of extra virgin olive oil to a deep sided 10 inch skillet over medium high heat.
Once the oil is heated, add the onion, diced green, red and yellow bell peppers, stirring often to keep the vegetables from burning. Saute the vegetables for about 5-7 minutes, or until they begin to soften.
Add the minced garlic and the freshly grated ginger root, stirring often to keep the garlic from burning. Continue to saute for about another minute, or until the garlic is fragrant.
Add the ground beef, stirring constantly to break up the ground beef. (You are not wanting large chunks of ground beef, but small pieces) Continue to cook the ground beef until it is cooked through and no longer pink, this will be about another 5-7 minutes. Drain off any excess oil.
Lower the heat to medium. Stir in the soy sauce, hoisin sauce and sriracha. Keep stirring often until the sauce and ground beef mixture has thickened, 5 more minutes. Taste the beef and peppers and add the kosher salt and cracked black pepper if needed. Remove the beef and peppers from the heat.
Follow the package instructions for heating the rice. Serve the beef and peppers over the rice. You can garnish with toasted sesame seeds, thinly sliced green onions. Serve immediately. Cover and refrigerate any leftovers for up to 3 days.