for 4 servings
- 3 cups Green bean (trimmed)
- 4 tablespoons Oil
- 3 cloves garlic (sliced)
- 2 carrots (julienned)
- 3.333 cups Beef fillet (sliced)
- 2 tablespoons Oyster sauce
- 2 tablespoons light soy sauce
- 4 chinese Cabbage (shredded)
- freshly ground peppers
Blanch the beans in boiling, salted water for 4 minutes. Drain well and refresh in iced water.
Heat 2 tbsp oil in a large wok, add half of the garlic, the carrots and the beans and stir-fry for 2 minutes. Take the vegetables out of the wok.
Add the rest of the oil and the rest of the garlic and the beef, stir-frying over a high heat for 2 minutes. Deglaze with oyster sauce and soy sauce. Remove from the heat.
Return the carrots and beans to the wok, stir in the Chinese cabbage and heat through. Season to taste with salt.
Serve in small bowls sprinkled with coarsely ground pepper. Serve with rice.