Slice steak in half (if using skirt steak) and place on a parchment paper lined sheet pan and freeze for 20-25 minutes.

Prep vegetables, drain bamboo shoots and water chestnuts.

In a medium bowl combine, garlic, broth, tamari, sesame oil, sugar, salt and white pepper, whisk to combine.

Remove steak to a cutting board. Angle knife and slice 1/4 inch thick slices of steak.

Preheat wok to medium-high to high heat. Add in 1 teaspoon of oil and add onions and pea pods. Cook until onions have softened and the pea pods turn a bright green. About 4 minutes. Transfer to a clean bowl.

Add another teaspoon of oil to the wok. Once hot add in the sliced bok choy. Cook, stirring often until the leafy greens wilt but the white parts still have a bit of crunch to them. About 3 minutes. Transfer to the bowl with the other vegetables.

Heat 1 tablespoon of oil in wok and work in batches searing the steak on both sides. The steak should still be a little pink before transferring to a platter. Once you are on the second side of the last batch of steak, add the rest of the partially cook steak into the wok.

Pour in the broth liquids, toss to combine and immediately bring to a boil. Whisk cornstarch with water and pour in the slurry. Stir and add in the vegetables, bamboo shoots and water chestnuts. Cook until heated through and the sauce has slightly thickened.

Serve with white rice or rice noodles and top with sliced green onions, more white pepper and sriracha or any favorite hot sauce.