Ingredients

• 800g beef chuck steak
• 1 cup Massel beef stock
• 2 tablespoons soy sauce
• 2 teaspoons korean chilli paste
• 1 tablespoon brown sugar
• 4cm piece ginger, grated
• 4 garlic cloves, crushed
• 2 teaspoons sesame oil
• 3 cups brown rice and quinoa
• 1 tablespoon vegetable oil
• 3 carrots, cut into batons
• 1 red capsicum, cut into batons
• 3 zucchini, cut into batons
• 2 green onions, shredded
• 3 teaspoons black sesame seeds
• Kimchi, to serve (optional)

Method

• Step 1 Slash beef with a sharp knife without cutting all the way through (to allow flavours to penetrate). Place in a 3L (12 cup) slow cooker with Massel Liquid Stock Beef Style, soy sauce, chilli paste, sugar, ginger, garlic and 1 teaspoon sesame oil. Turn to coat. Cover and cook on high for 4 hours or until beef is very tender.
• Step 2 Transfer beef to a board and shred meat with 2 forks. Add as much cooking liquid as you like to moisten the meat.
• Step 3 Meanwhile, cook rice and quinoa following packet directions.
• Step 4 Heat vegetable oil in a large wok or frying pan over high heat. Stir-fry carrot and capsicum for 3 minutes. Add zucchini and remaining sesame oil and stir-fry for 1 minute or until just tender.
• Step 5 To assemble, divide rice between serving bowls and top with beef and vegetables. Sprinkle with onion and sesame seeds. Serve with kimchi if you like.