Vietnamese Beef with Vegetables

Peel the carrots and cut into long matchsticks.

Wash, top and tail the beans and blanch in boiling, salted water for 6-8 minutes. Drain.

Wash the Chinese cabbage leaves and shred finely.

Cut the beef into slices 1 cm thick, and cut the slices into wide strips.

Peel and slice the garlic.

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 stir-fry the beef 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.