few handfuls fresh beansprouts
2 carrots, cut into 1cm/陆in slices
1 fat red chilli, shredded (I leave the seeds in)
5 garlic cloves, crushed or finely chopped
5cm/2in piece fresh root ginger, finely grated
1 onion, chopped
2 bunches spring onions, trimmed then cut into finger-length pieces
300ml/陆 pint beef stock
2 tbsp light muscovado sugar
1 tbsp miso paste, optional, but this will add extra depth to the sauce
1 tsp sesame oil, plus more to serve
6 tbsp light soy sauce
1 tbsp vegetable or sunflower oil
500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size cubes, or long, thick slices