Thai Beef Stir Fry

Mix fish sauce, rice vinegar, water, brown sugar, and srichacha in a small bowl and add the beef. Toss and set aside. Allow the beef to marinate for at least 20 minutes to absorb the flavors. Heat 2 tsp of vegetable oil in a nonstick skillet or wok over high heat. Add the onions and garlic and saute until softened. Remove the beef from the marinade and add to the hot skillet. Reserve the marinade since it will be added to the skillet later. After the beef is cooked, reduce the heat to medium, and add 2 more teaspoons of oil to the skillet. Add the bell peppers and cook, stirring frequently until they begin to soften, about 3 - 4 minutes. Add the bamboo shoots and cook until softened, about 1-2 minutes. Add the reserved marinade with the lime juice to the skillet and increase the heat to medium high until the sauce is thickened. Take off the heat and stir in the Thai basil leaves. Serve over steamed rice with chopped peanuts on top and chopped cilantro, as well as lime wedges on the side.