Before starting, add 1 1/4 cups water and 1/ 8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, peel, then cut carrot into 1/4-inch half moons. Thinly slice green onions. Whisk together broth concentrate, soy sauce, honey-garlic sauce and 1/3 cup water (dbl for 4 ppl) in a small bowl. Set aside. Pat steaks dry with paper towels, then season all over with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until cooked to desired doneness, 4-6 min per side.**Transfer steaks to a cutting board to rest. Carefully wipe the pan clean.

Add 1 tbsp oil to the same pan, then half the garlic-ginger puree (use all for 4 ppl), bok choy and carrots. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch, if necessary.) Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper.

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

Fluff rice with a fork, then stir in green onions. Thinly slice steaks. Stir steak into the pan with veggies and sauce. Divide rice between bowls, then top with ginger steak stir-fry. Sprinkle crispy shallots over top.