Preheat a grill or grill pan over medium-high heat.
Brush the steaks with 1 tablespoon of the olive oil and season with 1 tablespoon of the five-spice powder and a pinch of salt.
Toss the bok choy and red pepper with the remaining 1 tablespoon olive oil and 2 teaspoons five-spice powder. Season with a pinch of salt.
Add the steaks, bok choy and peppers to the grill. Cook, flipping halfway, until the steaks and vegetables are grill-marked and the steaks are cooked to desired doneness, 2 to 3 minutes per side. Remove to a cutting board.
Meanwhile, mix the mayonnaise, rice vinegar and soy sauce in a small bowl.
Divide the rice between 2 bowls and top with the vegetables. Slice the steaks and divide between the bowls. Garnish with the mayonnaise mixture and green onions, as well as a tablespoon each of the chili paste and hoisin sauce.