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.