Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves. Keep stems and leaves separate. Cut mushrooms into ¼" slices. Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.

Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, bok choy stems, and mushrooms to hot pan. If you received pre-sliced bok choy, use all of it in this step. Stir often until lightly browned, 4-5 minutes. Remove from burner. Stir in seasoning blend and sesame oil until combined. While vegetables cook, cook steak strips.

Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips and a pinch of pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove from burner and stir in hoisin sauce and Sriracha (to taste) until combined.

Stir together slaw mix, dressing, and bok choy leaves in a mixing bowl until completely combined. Set aside.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Plate dish as pictured on front of card, placing steak strips in tortillas and topping with vegetables and slaw. Bon appétit!