In a large bowl, combine the ground beef, soy sauce, rice vinegar, and garlic. Mix well and let marinate for 15 to 30 minutes.

In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, and lime juice. Set aside.

In a separate bowl, toss the sliced cucumber with a splash of rice vinegar and chili crisp. Set aside.

For the sriracha mayo, stir together the mayonnaise, sriracha, and honey until smooth. Set aside.

Heat the coconut oil in a large skillet over medium high heat. Add the bell peppers, onion, and salt. Cook for 5 to 7 minutes, until slightly softened.

Add the marinated beef to the skillet. Break it apart and cook until browned and fully cooked through.

Pour the sauce over the beef and vegetables. Continue cooking for 5 to 8 minutes, stirring occasionally, until the sauce reduces and the beef becomes caramelized.

Remove from the heat and stir in the fresh basil until wilted.

Serve over warm rice and top with cucumber salad, red cabbage if desired, and a drizzle of sriracha mayo.