If using pre-cooked meat, shred or cut pressure-cooked pot roast. Set aside. Otherwise, cut beef crosswise in 1/4 inch strips. Toss with salt.

In a large, safe, nonstick skillet, heat the oil over medium high heat. 

If using raw meat, add strips and toss to sear, about 2 minutes. Remove and set aside. 

Add the bok choy and 1/4 cup water and simmer, covered, until tender, 2 to 3 minutes.

Meanwhile, in a small bowl, mix the vinegar, coconut aminos, and ginger. Add to the bok choy and bring to a boil.

Add the cooked steak and any accumulated juices to the pan and cook, tossing, until heated through, 1 to 2 minutes.

Season with salt. Serve.