Beef and Bok Choy Stir-fry

1 cup long-grain white rice

1 tablespoon oil
1 1/2 pounds sirloin beef OR 4 

six-ounce boneless, skinless chicken breasts
cut into 1-inch pieces
Kosher salt and black pepper
4 heads baby Bok choy, washed and quartered lengthwise
1/2 cup low-sodium soy sauce
1/2 cup good store-bought BBQ sauce
1 bunch scallions, thinly sliced

1. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat.
3. Season the beef or chicken with salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes.
4. Transfer to a plate.
5. Add the baby Bok choy and 1/4 cup water to the skillet.
6. Cover and cook until the Bok choy is just tender, 3 to 4 minutes.
7. In a small bowl, combine the soy sauce, BBQ sauce and scallions.
8. Add to the skillet and bring to a boil.
9. Return the beef/chicken to the skillet and cook, tossing, just until heated through, 1 to 2 minutes.
10. Serve with the rice.