Before starting, add 1 1/4 cups water and 1/ 8tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Cut bok choy into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onions. Whisk together broth concentrate, soy sauce, honey garlic sauce and 1/4 cup water (dbl for 4 ppl) in a small bowl. Set aside. Using 2 forks, shred beef in a medium bowl. Set aside.

Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then ginger. Cook, stirring often, until fragrant, 1-2 min. Add bok choy and peppers. Cook, stirring often, until tender-crisp, 2-3 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch, if necessary.) Season with salt and pepper. Transfer veggies to a plate and cover to keep warm.

Add beef to the same pan. Cook, stirring occasionally, until warmed through, 3-4 min.**

Add veggies and sauce to the pan. Cook, stirring often, until sauce reduces slightly, 3-4 min.

Fluff rice with a fork, then stir in green onions. Divide rice between bowls, then top with ginger beef stir-fry. Sprinkle crispy shallots over top.