Ingredients:

Oil, oyster sauce, sugar, soy sauce (kikoman) black pepper, water, garlic, potato starch (you can use tapioca flour), beef, red and green bell peppers, [...]]]> Cambodian stir fry bell peppers with beef. Rich in vitamin A, B6, C, potassium, manganese, niacin, iron, thiamin. Great combination of vitamin and protein from beef. Enjoy Cambodian food!
   
 

Ingredients:

Oil, oyster sauce, sugar, soy sauce (kikoman) black pepper, water, garlic, potato starch (you can use tapioca flour), beef, red and green bell peppers, onion, green bean, carrot.

-Wash bell peppers and green bean well.
Cut the green bean tips. Peel carrot skin.
-Julienne cut ALL VEGETABLEs and beef. (see photos)
Mince the garlic.
Dissolve potato starch with water.

Process:

1) Heat frying pan or a wok on high heat. Add oil when the pan is hot. Then toss in minced garlic. Cook it until turns golden brown.
2) Reduce to medium high heat, add oyster sauce, sugar and soy sauce and cook them for about 1 minute.
3) Add beef, potato starch into the pan. Stir well and cook for about 2-3 minutes until the beef turn lightly brown. Add some water if the sauce gets thick (from potato starch).
4) Then add green bean and carrot. Cook until they turn a little soft.
5) Add bell peppers, cook 3-4 minutes. Add more soy sauce, oyster sauce or sugar if needed.
6) Add onion and black pepper, cook 2 minutes. Do not overcook onion, keep it a little crispy.

NOTE: Adjust your taste, more or less. If it gets salty, you can always add boiled water to mild it. DO NOT OVER COOK VEGETABLES. The texture should be a little crispy for better taste.

[Update]: My apology! I made a mistake of naming it. Cha Mtes Plaok Neng Sondaek Khiev changed to Cha Mtes Plaok Sach Ko.