Place beef mince in a bowl and mix in a little oil. Heat a large frypan or a wok, ensure it is hot. Crumble in half of the mince. Cook, stirring often until mince is beginning to brown. Remove the first batch, reheat the frypan, cook the remaining mince and then remove.
Reheat the frypan, add the oil, heat oil and add the onion, carrot and celery. Cook stirring for 1 minute. Add the cabbage and beans, cook for a further minute.
Return the mince to the frypan, cook for 1 minute. Push the mince mixture out to the side. Add the curry powder, cook stirring for 30 seconds. Pour in the combined soy, oyster and tomato sauces, water or stock and cornflour, stir as it comes to the boil. Stir to mix the sauce with the mince mixture for 1 minute or until hot. Spoon the mince into serving bowls, sprinkle with spring onions.
Recipe from Beef + Lamb