Heat 1 tsp of cooking fat in a medium to large pan over medium high heat. Once hot, add steak and season with salt and pepper. Cook for about 3 minutes, flipping them once in between. Then transfer the steak to a plate and let sit. You will cook them more later. The idea here is to partially cook the steak pieces then let them sit to reabsorb their juices.
Add another tsp of fat to the pan and let heat, still over medium high heat. Once hot add onions, peppers, and carrots. Let cook for a few minutes, stirring occasionally. Then add mushrooms, cabbage, the white parts of the bok choy, ginger, and season with 5 chinese spice, salt and pepper. Continue to stir occasionally.
When the veggies are about 5 minutes away from being done, add green parts of bok choy, cayenne, and 1 tsp of the sesame seeds. Add the steak pieces back in anywhere from 1-5 minutes before your veggies are done. The time depends on how much they cooked the first time and how you like your steak cooked. The veggies are done when they are soft yet still firm and fork tender.
Once done, divide the stir fry between 2 plates. Top with the remaining sesame seeds and green onions. Serve with kimchi and tamari or soy sauce if desired and enjoy.
2 servings