Heat large pot over medium-high heat, add 1 Tbsp vegetable oil and 1 tsp sesame oil. Add beef mixture and ginger to the pot, sear meat on all sides. Reduce the heat to medium.
Add 1 Tbsp of oyster sauce to the pan and stir. Add onions to the pot, stir and cook for 2 minutes. Add the potatoes and carrots to the pot. Add 3 cups of beef stock, covering the meat and vegetables.
Bring a pot to boil then gently simmer until potatoes and carrots are fork-tender, about 30 to 45 minutes.
In a small bowl make the cornstarch slurry by combining 1/4 cup cornstarch and 1/4 cup cold water. Increase the heat to medium, allowing the stew to boil gently. Gradually add the slurry, mix the stew and allow the stew to cook and thicken for a few minutes. For a thinner sauce, start by adding half of the slurry, then additional slurry until you reach your desired consistency.
Nutrition Per Serving
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