whisk the chili-garlic sauce, soy sauce, mirin, sesame oil, honey and corn starch. Set aside
Heat one tablespoon of canola oil in a nonstick skillet over high heat. Pat the meat dry and cook stirring constantly until browned. Remove to a plate.
In the same skillet over medium-low heat. Add another tablespoon of canola oil. Cook the garlic and ginger until fragrant. Stir in the snow peas and scallions. Cook until bright green. Add the bok choy and stir again.
Add the cooked beef, followed by the chili-sauce dressing. Toss to coat and transfer to a serving plate. Sprinkle with scallions and sesame seeds (optional)