500g Emerald Hill beef mince
1 ½ tsp chicken stock powder
1 ½ tsp cornflour
1 ½ tsp vegetable oil
3 cloves garlic, finely chopped
400g snake beans (or French beans) trimmed, cut into 3cm lengths
½ onion, finely chopped
1 ½ tsp finely chopped ginger
1 ½ tsp oyster sauce
1 ½ tsp light soy sauce
Place the beef in a small bowl with the stock and cornflour and use a fork to combine. Set aside. Heat half the oil in a wok over a high heat, add half the garlic and stir-fry until fragrant. Add the beans and stir-fry for 1 – 2 minutes, until cooked through. Remove from the wok and set aside.
Heat the remaining oil in the wok, add the remaining garlic, the onion and ginger. Stir-fry over a high heat until fragrant. Add the mince and cook for 2 – 3 minutes, until browned. Add the sauces and cook for 1 – 2 minutes. Return the beans to the wok and cook for 1 minute.
Serve with steamed rice.
Serves 6 to 8.