500g beef mince
2 tsp oil
1 clove of garlic, crushed
1 large onion, finely chopped
1 large carrot, finely diced
1 small cabbage, chopped/shredded
½ cup corn kernels (tinned, fresh or frozen)
½ cup frozen peas
1 tbsp soy sauce
2 tbsp oyster sauce
¾ cup water or beef stock
2 tsp cornflour
1 packet of crunchy noodles (optional)
Steamed rice to serve
Put the beef mince in a bowl and mix in 1 tsp oil. Heat a large fryingpan or a wok until hot. Crumble in half of the mince and cook, stirring often to break up the mince, until the mince is no longer pink and is cooked and brown. Remove the first batch, bring the fryingpan back up to a high heat and then cook the other half of the mince. Remove from the frying pan and set aside.
Reheat the frypan, add the rest of the oil. Add the finely diced onion and carrot. Cook, stirring once or twice, for a couple of minutes. Add the shredded cabbage and cook for a further couple of minutes.
You can now add the corn and peas to the vegetables in the fryingpan. Heat for about a minute and then return the mince to the frypan. Heat the mince through and then push the mince mixture out to the side of the frying pan or wok. Mix the soy sauce, oyster sauce, water and cornflour together and add it to the frying pan. Stir it as it comes to the boil, then move the mince mixture back into the centre of the pan and make sure everything is coated in the sauce. You can add the noodles at this point if you are using them. Heat for another minute or two and then serve with the steamed rice.