Savoury Sesame Beef and Pork Bowls

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Core, then cut pepper into 1/2-inch pieces.Thinly slice green onions.Whisk together cornstarch, stock powder, half the soy sauce, half the ginger-garlic puree and 3/4 cup (1 1/2 cups) cold water in a medium bowl.

Heat a large non-stick pan over medium-high heat.When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on sesame seeds so they don't burn!)Remove from heat.Transfer sesame seeds to a plate.

Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix. Cook, breaking up meat into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.Add brown sugar, half the sesame oil, remaining soy sauce and remaining ginger-garlic puree. Cook, stirring occasionally, until brown sugar dissolves, 1 min. Season with salt and pepper.Transfer meat to a plate, covered to keep warm.

Add 1 tbsp (2 tbsp) oil to the same pan, then carrots. Cook, stirring occasionally, until starting to soften, 1-2 min. Add peppers. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Add sauce mixture (from step 2). Cook, stirring often, until sauce thickens, 1-2 min. Season with salt and pepper.Remove from heat.