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For the rice, cook rice according to package directions. Combine vinegar, sugar, and salt; stir into rice and keep warm.
For the sauce, whisk together broth, sherry, oyster sauce, soy sauce, cornstarch, chili garlic sauce, brown sugar, sesame oil, and beef
base; set aside.
For the stir-fry, heat peanut oil
over high in a large skillet or wok.
Sear steak until an instant-read
thermometer registers 130,
2–3 minutes per side. Transfer steak
to a plate, let rest 2–3 minutes, and
slice into bite-sized pieces.
Add ginger and garlic to skillet and
stir-fry 10–15 seconds. Add bok choy and onions; stir-fry until bok choy wilts, 2 minutes. Add steak,any accumulated juices, and sauce
mixture; stir-fry until thickened,
1 minute. Serve stir-fry with rice;
garnish with sesame seeds.
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