In a large skillet, heat the oil over medium-high heat.
Meanwhile, thinly slice the steak against the grain.
Add the shallots, and serrano chiles and cook until aromatic, about 1 minute. Add garlic and cook for another 30 seconds.
Add the steak and cook, stirring frequently, for 2 minutes. Add the bell pepper and soften, about 1 minute.
Add the fish sauce, teriyaki, soy sauce and chili paste.
Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes.
Remove the skillet from the heat and stir in the basil and mint until wilted.
Transfer to a serving dish and serve over steamed white rice.