Begin by making the marinade. In a medium bowl, whisk together the garlic, sesame oil, ginger, rice wine vinegar, and sambal. Add the beef and toss with your hands to coat. Cover bowl with plastic wrap and refrigerate for at least 2 hours, up to overnight.

While the beef is marinating, make the sauce. In a small bowl, whisk together coconut milk, sambal, lime juice, and peanut butter until smooth. Refrigerate until ready to serve.

When beef is finished marinating, remove from fridge to take the chill off. Start by heating 2 T. olive oil over medium/high heat in a large nonstick skillet. Add sliced garlic and red pepper flakes and sauté for 30 seconds to 1 minute until fragrant. Add kale and carrots and season with salt and pepper. Stir frequently and sauté for 4-5 minutes until wilted. Remove from pan and set aside.

In the same skillet, add another drizzle of olive oil. Remove beef from marinade and add beef into pan. Raise heat to high. Discard remaining marinade. Stir fry for 7 to 10 minutes or until beef is cooked through and a little caramelized.

To assemble bowls, top quinoa with kale, then the beef, a drizzle of coconut sauce, and garnish with sliced scallions, cilantro, and sesame seeds.