Ingredients:
2 thin-cut rib-eye steaks (about 1 pound)
2 tablespoons olive oil
1 tablespoon plus 2 teaspoons Chinese five-spice powder
Kosher salt
2 heads baby bok choy, halved
1 red bell pepper, cut into large chunks
2/3 cup mayonnaise
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
Cooked jasmine rice, for serving
2 green onions, thinly sliced
2 tablespoons chili paste, for serving
2 tablespoons hoisin sauce, for serving
Directions:
- Preheat a grill or grill pan over medium-high heat.
- Brush the steaks with 1 tablespoon of the olive oil and season with 1 tablespoon of the five-spice powder and a pinch of salt.
- Toss the bok choy and red pepper with the remaining 1 tablespoon olive oil and 2 teaspoons five-spice powder. Season with a pinch of salt.
- Add the steaks, bok choy and peppers to the grill. Cook, flipping halfway, until the steaks and vegetables are grill-marked and the steaks are cooked to desired doneness, 2 to 3 minutes per side. Remove to a cutting board.
- Meanwhile, mix the mayonnaise, rice vinegar and soy sauce in a small bowl.
- Divide the rice between 2 bowls and top with the vegetables. Slice the steaks and divide between the bowls. Garnish with the mayonnaise mixture and green onions, as well as a tablespoon each of the chili paste and hoisin sauce.