1. In a small bowl, whisk together 60ml beef broth, 15ml soy sauce, 5g cornstarch, 1g salt, and 1g black pepper. Set aside. 2. Heat 5ml olive oil and 5ml sesame oil in a wok or large skillet over high heat. 3. Add 120g thinly sliced beef and stir-fry for 2-3 minutes until browned. Remove from wok and set aside. 4. Add 5ml olive oil to the wok. 5. Add 50g sliced onion, 100g sliced bell pepper, and 70g julienned carrot. Stir-fry for 3-4 minutes until vegetables begin to soften. 6. Add 6g minced garlic and 5g grated ginger. Stir-fry for 30 seconds. 7. Add 50g spinach and stir-fry until wilted, about 1 minute. 8. Return the beef to the wok. 9. Pour the sauce over the beef and vegetables. Stir-fry for 1-2 minutes until the sauce thickens. 10. Sprinkle with 1g red pepper flakes and 5g sesame seeds. 11. Serve over 100g cooked brown rice.