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1
Season your skirt steak generously, on both sides, with salt and pepper. Let the steak sit on the counter (away from pets if you have them) while you prep the other ingredients.
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2
Add the Thai Chile sauce, soy sauce, peanut butter, orange juice, rice vinegar, lime juice, garlic, and grated ginger into a bowl. Whisk. The peanut butter may not incorporate well at this stage, but don't worry, you'll be cooking (which will help melt the peanut butter) later in this recipe. This will be your Sweet Thai Chili Sauce.
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3
Heat a splash of your favorite high smoke point oil (like peanut, corn, or vegetable oil) in a skillet over medium-high heat. Sear both sides of the skirt steak until you reach your favorite doneness. I prefer medium rare, so mine cook a few minutes per side.
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4
Pull the cooked steak out of the skillet, place it on a plate, cover with tin foil. Turn down the heat in the pan to medium. Add additional oil (if necessary) and your garlic cloves. Your pan will be HOT from cooking the steak, even though you just turned down the heat. The moment you add the garlic, stir it around a couple of times, but then immediately add your onion, carrot, red pepper, and jalapeno. Sweat the vegetables until they soften, approx 5 minutes.
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5
Pour the Sweet Chili Sauce into the pan with the vegetables and stir until everything is well combined. Bring the sauce to a boil, turn down the heat to low, and simmer for 5- 10 minutes, stirring occasionally.
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6
Once the sauce is finished simmering, you can eat! Slice up your steak into strips.
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7
Portion your rice until bowls, top the rice with the sweet chili sauce/vegetable mixture, and top that with sliced steak. Sprinkle with your favorite garnishes and enjoy!
