Remove any discolored outer leaves from 1 head of baby bok choy and trim ends. Thinly slice stems and leaves, keeping stems and leaves separate. Coarsely crush 1 oz. roasted & salted peanuts. Trim and thinly slice 2 green onions on an angle. In a mixing bowl, combine 3 fl. oz. sweet & thick soy sauce and 2 tsp. sambal (to taste). Pat 10 oz. steak strips dry and separate pieces. Chop into smaller pieces, if desired.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Let heat for 3 minutes. Add 3 oz. matchstick carrots, 3 oz. shredded red cabbage, bok choy stems, green onions, and 1 tsp. garlic salt to the hot pan. Stir often until softened, 4-6 minutes. Don't be afraid to increase heat to high and char vegetables for more flavor. While vegetables cook, continue the next steps.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat for 3 minutes. Add steak strips to the hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Add half the soy sauce mixture (to taste; reserve remaining for rice) and stir until combined and steak is coated, 30-60 seconds. Remove from burner and let rest for 3 minutes.

Carefully massage 8 oz. cooked white rice in the bag to break up any clumps, then remove from packaging. Add rice, remaining soy sauce mixture (to taste), 1 fl. oz. seasoned rice vinegar, and 1 tsp. minced ginger to the hot pan with vegetables. Stir often until combined and fragrant, 1-2 minutes. Remove from burner. Plate dish as shown, topping rice mixture with steak strips. Garnish dish with bok choy leaves and peanuts. Bon appetit!