Ingredients

· 800 g beef steak

· 1 cup beef stock

· 2 tablespoons soy sauce

· 2 teaspoons Korean chilli paste

· 1 tablespoon brown sugar

· 1 tablespoon grated ginger

· 4 crushed garlic cloves

· 2 teaspoons sesame oil

· 1½ cup brown rice

· 1½ cup quinoa

· 1 tablespoon vegetable oil

· 3 carrots

· 1 red capsicum

· 3 zucchinis

· 2 cups bean sprouts

· 2 green onions, shredded

· 3 teaspoons black sesame seeds

Method

Slash beef with a sharp knife without cutting all the way through (to allow flavours to penetrate). Place in a slow cooker with the beef stock, soy sauce, chilli paste, sugar, ginger, garlic and one teaspoon of sesame oil. Turn to coat. Cover and cook on high for four hours or until beef is very tender. Transfer beef to a board and shred the meat. Add as much cooking liquid as you like to moisten the meat. Meanwhile, cook rice and quinoa following packet directions. Heat vegetable oil in a frying pan over high heat. Stir-fry chopped carrot and capsicum for three minutes. Add zucchini and remaining sesame oil and stir-fry until just tender. To assemble, divide rice and quinoa between bowls and top with beef, vegetables and bean sprouts. Sprinkle with onion and sesame seeds. Enjoy!