An Asian stir-fry dinner in 30 minutes. If you're serving with rice, be sure to start it before you begin preparing the stir-fry ingredients.
Mix stock, cornstarch, rice vinegar, honey, soy sauce, ginger and red pepper in small bowl until smooth. Set aside
Heat oil in wok or large skillet on medium-high heat. Add beef in batches; stir fry 1 minute or until no longer pink. Remove from wok. Add garlic, bok choy, water chestnuts and carrot; stir fry 2 minutes or until tender-crisp. Return beef to wok
Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Add bean sprouts; toss until well blended. Season to taste, as desired. Serve with cooked rice, if desired