Five-Spice Steak Bowl

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2 thin-cut rib-eye steaks (about 1 pound)

2 tablespoons olive oil

1 tablespoon plus 2 teaspoons Chinese five-spice powder

Kosher salt 

2 heads baby bok choy, halved 

1 red bell pepper, cut into large chunks 

2/3 cup mayonnaise 

2 tablespoons rice vinegar 

1 tablespoon low-sodium soy sauce 

Cooked jasmine rice, for serving

2 green onions, thinly sliced

2 tablespoons chili paste, for serving 

2 tablespoons hoisin sauce, for serving