In a large bowl or marinating dish whisk together marinade ingredients (chili sauce - ginger); add steaks, turn to coat. Let stand at room temperature for 15 minutes, turning occasionally.
In an oven-proof skillet (I used my heavy cast iron skillet), heat 1/2 tablespoon of the vegetable oil over medium high heat.
Scrape marinade off of steaks (reserving it in the bowl) and salt and pepper steaks. Add steaks to skillet and cook until browned (3-5 minutes). Turn steaks and transfer skillet to oven. Roast until cooked to desired doneness (5-10 minutes). Transfer steaks to a cutting board - let rest 10 minutes.
Meanwhile, in another skillet heat remaining oil (1 tablespoon) over medium high heat. Add onions and bell peppers and cook stirring until crisp-tender (3-5 minutes). Stir in green onions and remaining marinade. Bring to a boil and stir in cilantro.
Cut steaks in half cross-wise and divide among 4 plates, spooning vegetables over top of steaks.