2 onions, chopped

2 stalks celery, diced

1 carrot, cut into small dice

1/4 cup (60 ml) peanut oil

2 cloves garlic, finely chopped

1 tablespoon (15 ml) fresh ginger, chopped

375 g ground beef, approximately

6 cups (1.5 litres) bean sprouts

3 tablespoons (45 ml) soy sauce

Salt and pepper

In a large skillet or wok, sauté the onions, celery and carrot in half the oil until the onion is golden brown. Add the garlic and ginger. Sauté for 1 minute. Remove from the skillet and set aside.

In the same skillet, sauté the meat in the remaining oil over high heat, while breaking it with a fork, until it is cooked through and the cooking liquid has evaporated.

Add the vegetables and bean sprouts. Add the soy sauce and heat through. Adjust the seasoning.

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