Bring 1 cup water to a boil in a small pot. When boiling, add rice. Cover, reduce to a simmer, and cook until tender, 15-20 minutes. Keep covered.

Wash and dry all produce. Meanwhile, halve, peel, and thinly slice red onion. Core, seed, and thinly slice bell pepper. Trim and quarter bok choy, then separate leaves. Mince or grate garlic. Peel and mince ginger.

In a medium bowl, combine ginger, garlic, soy sauce, 2 tsp sugar, and a drizzle of oil. Add steak tips and toss to coat. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak tips and toss until browned and cooked to desired doneness, 3-4 minutes. Remove from pan and set aside.

Heat another drizzle of oil in same pan over medium-high heat. Add bell pepper and onion. Cook, tossing, until just tender, 3-4 minutes. Add bok choy to pan and toss until tender, another 2-3 minutes. (TIP: If veggies won’t soften, add a splash of water.) Season with salt and pepper.

Return beef to pan and toss to heat through. Serve stir-fry on a bed of rice.