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Warm up the frying pan on a medium heat. Add 1 lb (450 g) of minced beef and break up any lumps with the spatula. Cook for about 4-5 minutes, stirring occasionally, until the meat is browned.
Push the beef to one side of the pan and add 1 tablespoon of peanut oil and two finely sliced garlic cloves. Cook for about a minute until the garlic is fragrant.
Cut half an onion into half-moon slices and add them to the frying pan. Mix well.
Coarsely chop two peeled carrots and add them to the stir-fry.
Cut two bell peppers into strips and add them to the frying pan along with about 3.5 oz (100g) of snow peas. Stir all the vegetables well.
In a small bowl, dissolve two tablespoons of cornstarch in two tablespoons of cold water. Pour this mixture over the meat and vegetables. Then add 3 tablespoons of soy sauce, 1.5 tablespoons of oyster sauce, 2 tablespoons of Chinese cooking wine, 1 teaspoon of sugar and ½ teaspoon of black pepper. Mix everything together very well, adding ½ cup (120 ml) of water if needed to make it saucy. Cook for about 1 minute, stirring constantly.
Finely chop 4–5 sprigs of spring onions and add them to the mixture. If using bok choy, cut the leaves in half lengthways and stir them into the rest. Cook for a further 30 seconds and it's ready!