Cook the rice: Bring 1 cup salted water to boil in a small pot. Once boiling, add the rice, cover, and reduce to a low simmer for 15-20 minutes, until tender. Keep covered until the rest of the meal is ready.

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

Marinate the beef: In a bowl, combine the ginger, garlic, 2 Tablespoons soy sauce, 1 Tablespoon sugar, and a drizzle of oil. Add the beef tips and toss to coat. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium- high heat. Add the beef mixture to the pan and cook, tossing for 2-3 minutes, or until cooked to desired doneness. Remove from the pan and set aside.

Heat another drizzle of oil in the same pan over medium-high heat. Add the peppers and onions and cook, tossing for 3-4 minutes, until just tender. Add the bok choy to the pan and cook, tossing for 2-3 minutes, until tender. TIP: Add a splash of water to the pan if the bok choy needs help softening. Season with salt and pepper.

Return the beef to the pan and toss to heat through. Serve the beef sizzle stir-fry on a bed of jasmine rice and dig in!