• Combine all of the ingredients in a large bowl and mix to combine. Set aside at room temperature to marinate while you prepare the sauce and rice (about 30 minutes).
  1 pound thinly sliced beef, ⅓ cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons light brown sugar, 1 teaspoon grated garlic, 1 teaspoon grated ginger, 2 tablespoons sesame oil
• While the beef is marinating, whisk together all of the sauce ingredients in a small bowl. Set aside until ready to use.
  ¼ cup tahini, ¼ cup soy sauce, 2 tablespoons sesame oil, 1 teaspoon sriracha, 1 teaspoon sesame seeds
• When the beef has completed marinating heat a large non-stick skillet, cast iron skillet or wok over high heat and add the oil.
  2 tablespoons oil for stir frying
• When the oil is hot (you'll see rippling on the surface), add the both the beef and marinade. Cook for 3-4 minutes or until the liquid has evaporated and the beef is just beginning to crisp. 
• When the beef is cooked to your desired doneness, remove it from the heat.

Stir fry the baby bok choy

• Heat a small non-stick skillet over high heat add the olive oil (note if desired the bulgogi skillet can also be used).
  2 tablespoons oil for stir frying, 1 pound baby bok choy
• When the oil is hot, stir-fry for 1-2 minutes, or until they are slightly tender or until the leaves are wilted and the stalks are tender-crisp.

Assemble the bowls

• Divide the rice evenly between four serving bowls. Add the bulgogi, and boy choy on top of the rice. Top with the tahini-soy sauce and garnish with green onions and sesame seeds. Enjoy.
  2 cups cooked white rice, 1/4 cup sliced scallions (green onions), sesame seeds for sprinkling