Wash and dry all produce. Bring 1 cup water to a boil in a small pot. Halve, peel, and thinly slice onion. Core and seed bell pepper, then thinly slice. Trim bottom root ends from bok choy and discard. Separate bok choy into individual stalks. Mince or grate garlic. Peel, then mince ginger.

Once water is boiling, add rice to pot. Cover, reduce to a simmer, and cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready.

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

Heat a drizzle of oil in a large pan over medium-high heat. Add beef 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 starting to soften, 3-4 minutes. Add bok choy to pan along with 1/4 cup water. Toss until tender and a loose sauce has formed, 2-4 minutes. Season with salt and pepper.

Return beef to pan and toss to heat through. Divide rice between plates and top with beef and veggie stir-fry.