In a medium bowl, combine soy sauce, rice vinegar, garlic powder, onion powder, and ginger. Set aside.
Chop or shred cabbage. Make sure to cut/shred into thin slices, to speed up cooking time
Cut and discard bottom ends from bok choy. Rinse leaves thoroughly, especially at the bottom, to remove any dirt. Chop bok choy into thin strips
Prepare carrots. Either shred with vegetable peeler, or slice thinly into discs
In large skillet over medium heat, add oil and onion, and cook for 3 minutes, until onion is soft. Add garlic and cook for 1 minute, until garlic becomes fragrant.
Add ground beef to skillet and cook until browned, about 5 minutes.
Add cabbage, bok choy and carrots to skillet, and stir to combine. Pour sauce into skillet, and stir to combine. Cover and cook for 8-10 minutes, until cabbage and bok choy are soft. Serve immediately