Ingredients:

  • 1/2 lb (225 g) ground beef
  • 2 tbsp (30 ml) vegetable oil
  • 4 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 tsp (5 g) salt
  • 1 lb (450 g) Baguio beans, trimmed and cut into 2-inch pieces
  • 1 medium carrot, julienned
  • 2 tbsp (30 ml) oyster sauce
  • 1 tbsp (15 ml) soy sauce
  • 1/2 tsp (1 g) ground black pepper
  • 2 tbsp (30 ml) water

Instructions:

  1. Trim the Baguio beans and cut them into 2-inch pieces. Julienne the carrot into thin matchsticks. Thinly slice the onion and mince the garlic. Set everything in small bowls near the stove.
  2. Heat the vegetable oil in a 12-inch wok or heavy skillet over medium-high heat until it shimmers.
  3. Add the ground beef and salt. Cook, breaking it apart with a spatula, until browned and slightly crispy on the edges and it reaches 160°F (71°C) inside.
  4. Stir in the minced garlic and sliced onion. Sauté for 1 to 2 minutes, until the onion is translucent and the garlic smells fragrant.
  5. Increase the heat to high. Add the Baguio beans and carrot. Stir-fry rapidly for 3 to 4 minutes, until the beans turn bright green with small brown blister marks but still resist a slight bend.
  6. Pour in the oyster sauce, soy sauce, black pepper, and water. Toss constantly for 1 to 2 minutes, until the liquid reduces to a glossy, mahogany-colored coating that clings to the vegetables. Remove from heat immediately and serve.