Begin by cooking brown rice or quinoa according to package directions. I typically cook both grains with stock rather than water for additional flavor.
Combine olive oil, soy sauce, shallots, garlic, honey, ginger, red pepper flakes, and salt and pepper in a large bowl. Whisk to combine. Add sliced sirloin and toss to evenly coat the steak. Allow the steak to marinade for 20-30 minutes.
During this time, your rice or quinoa should finish cooking. Remove it from heat but keep it covered to maintain the serving temperature.
Heat a large saute pan over medium high heat.
When oil is shimmering but not smoking, pour sirloin with all of the marinade into the hot pan. Cook for 2-3 minutes, stirring occasionally so that steak is evenly cooked. Remove steak to a plate to rest, leaving behind the sauce in the hot pan.
Add water chestnuts and separated, washed bok choy to the remaining liquid. Allow it too cook for 2-3 minutes, until the greens are wilted and the stalks are tender crisp. Add steak back to the pan, toss to combine, the remove from heat.
Serve Ginger Sirloin and Bok Choy over rice or quinoa. Drizzle with remaining sauce and garnish with green onions. Enjoy!