Cook the rice: Bring 2 cups water and a large pinch of salt to boil in a small pot. Once boiling, add the rice, cover, and reduce to a low simmer for 15-20 minutes, until tender.

Wash and dry all produce. Trim and halve the bok choy lengthwise. Thinly slice the bok choy widthwise into thin strips. Thinly slice the scallions, keeping the greens and whites separate. Peel and mince the ginger. Mince the garlic.

Combine 4 Tablespoons soy sauce, 2 Tablespoons hoisin, 3 Tablespoons honey, half the ginger, and half the garlic in a medium bowl. Add the beef tips to the marinade and toss to coat. TIP: If you have extra time, let the beef sit. The more time, the better!

Heat a drizzle of oil in a large pan over high heat. Working in batches, sear the beef tips about 1 minute per side, until browned. Remove from the pan and set aside.

Add the scallion whites, remaining ginger, remaining garlic, and a drizzle of oil to the same pan over medium heat. Cook, tossing, for about 1 minute, until fragrant. Add the bok choy and cook, tossing, for 3-4 minutes, until tender. Season with salt and pepper. Return the beef to the pan along with the marinade from the bowl and let bubble until sauce is thickened and reduced. Season with salt and pepper. TIP: If you like your stir-fry sweeter, you can add more hoisin or honey.

Finish: Serve the stir-fry on a bed of rice. Sprinkle with the reserved scallion greens and sesame seeds and dig in!