1 Blanch the beans in boiling, salted water for 4 minutes. Drain well and refresh in iced water.
2 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.
3 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.
4 Return the carrots and beans to the wok, stir in the Chinese cabbage and heat through. Season to taste with salt.
5 Serve in small bowls sprinkled with coarsely ground pepper. Serve with rice.