Bun with stewed beef

Stew the beef, cleaned of sinews and bones, in its own broth with added salt and pepper over low heat until the meat is completely tender.

Cool the stewed beef to room temperature and tear it by hand into fibers.

Slice the red onion into thin rings.

Cut bell pepper, zucchini, and cucumber into thin strips.

Sauté sliced vegetables with minced garlic in sesame oil until the peppers soften, then add chicken broth and shredded beef, mix well and simmer for a few minutes (until the beef is hot).

Toast the bun on the inside in a toaster or on a skillet.

Place the filling on the bottom bun, sprinkle with sesame seeds on top, and cover with the top bun.