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  • 1/2 cup beef stock
  • 1/3 cup brown sugar
  • 1/3 cup Tamari, dark soy sauce or liquid Amino
  • 1 tablespoon plus 1 teaspoon toasted sesame oil
  • 1 inch ginger root, grated
  • 1 round teaspoon chili paste (Rooster on bottle)
  • 4 cloves garlic, chopped
  • 2 tablespoons peanut, other high-temp cooking oil or stir fry oil, infused with ginger and garlic
  • 1 1/2 pounds ground beef
  • 2 cups packed baby spinach or kale
  • 1 large bunch spring onions or scallions, chopped
  • Brown or white rice, cooked in chicken stock according to package directions, for serving
  • 2 tablespoons toasted sesame seeds


Serves: 4


Whisk together the stock, sugar, soy, sesame, ginger, chili paste and garlic.
Heat a stir-fry pan or round-bottom skillet over high heat with oil, 2 turns of the pan.  When oil smokes, brown meat and crumble; add sauce and stir fry 2-3 minutes. Add spinach or kale, wilt and remove. Add scallions or spring onions to the pan, quicly toss.

Serve over rice topped with sesame seeds.