Trim and slice white portions of green onions into 1" pieces. Thinly slice remaining green onions on an angle. Keep white and green portions separate.
Remove any discolored outer leaves from bok choy and trim ends. Thinly slice stems and leaves.
Coarsely chop peanuts.
Make the Slaw
Combine bok choy leaves and stems, seasoned rice vinegar, a pinch of pepper, and 2 tsp. olive oil in a mixing bowl.
Start the Filling
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips and white portions of green onions to hot pan. Stir occasionally, separating the steak strips, until no pink remains, 5-7 minutes.
Finish the Filling
Stir garlic-seasme sauce into pan with steak strips. Cook until steak strips are coated and sauce has thickened, 1-2 minutes.
Remove from burner. Season with a pinch of pepper.
Warm the Tortillas
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Plate dish as pictured on front of card, placing steak strips and slaw in tortillas. Garnish with Sriracha (to taste), green portions of green onions, and peanuts.Bon appétit!