Heat 2 Tbsp. of the oil in a large skillet or wok set over high-heat. Add the beef and cook until nicely browned, then remove and reserve. Heat the remaining oil in the skillet or wok. Add the peppers, onion, garlic and ginger and stir-fry 2 to 3 minutes. Add the sweet chili and soy sauce and bring to a boil. Return the beef to pan, toss to coat with the sauce, heat through 1 to 2 minutes, and then serve.
Stir-fry beef is available pre-cut in the meat department.
Options: Use another sliced, boneless meat, such as pork loin or tenderloin, or chicken or turkey breast or thigh. Pump up the spiciness of this dish by mixing in hot, Asian-style chili paste to taste (you'll find a variety of brands in the Asian foods aisle). Substitute half the bell peppers for other vegetables, such as snow peas or thinly sliced carrots, celery or bok choy.