Asian Sticky Soy Beef Brisket Rice Bowl

• Meanwhile, roughly chop Asian greens. • Thinly slice carrot into sticks. • Drain corn. • Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • In a small bowl, combine sweet black bean sauce, the water (for the sauce), brown sugar and half the garlic paste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, until tender and slightly charred, 4-5 minutes. • Add Asian greens and the remaining garlic paste and cook until slightly wilted and fragrant, 1-2 minutes. Transfer to serving bowls, season and cover to keep warm. • Return frying pan to high heat. Cook shredded beef (no need for oil), stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium. Stir in sweet black bean mixture and cook, until bubbling and slightly reduced, 1 minute.