Slice cucumber thinly and place in a bowl. Add half of rice wine vinegar. Add carrots to a bowl and add the other half of rice wine vinegar and let veggies sit for 1-2 hours.
Cook rice if rice isn't already cooked while you prepare the rest of your ingredients.
Prepare the baby bok choy . Heat a large skillet over medium flame and add the cooking oil. Add the baby bok choy. Sauté the for a few minutes, or until it is cooked crisp . Drizzle the sesame oil over top and season with salt to taste. Remove the baby bok choy and keep warm.
Dry the beef before you cook it with a paper towel. Add the beef to the skillet used to cook the baby bok choy. Cook the beef until medium , then add the chili garlic sauce, ponzu sauce, and brown sugar. Stir and cook for about 1-2 minutes.
Fry 4 large eggs in oil. I fry 2 at a time.
Build the bowls by first adding 1 cup cooked rice to the bowl, followed by 1/4 of the cooked baby bok choy, 1/4 of the beef, then some sliced cucumber, shredded carrots, a cooked egg, sesame seeds over top. Add salt and pepper as desired.