Preheat the oven to 220°C. Toss potatoes, 2 tsp Lee Kum Kee Minced Garlic and 3 tbsp oil into a bowl, coat well, then layer onto a lined baking tray. In a preheated oven, cook potatoes for 35 minutes, or until cooked through and golden brown, turning at least once.
While the potatoes are cooking, heat an oven proof hot pan or wok and stir fry the onion and beef until cooked through. Make sure you keep stirring and chopping the beef in the pan using a spatula. Keeping the beef from clumping allows the flavours to soak into every surface of the meat and makes the texture so much more delicious. Set aside.
In a small bowl mix together cornstarch and water, then set aside.
In the same hot pan or wok, add 2 tbsp oil and stir fry brussel sprout and carrots, allowing them to caramalise on one surface. Add in 2 tsp Lee Kum Kee Minced Garlic, ginger and chard, then stir through till the stalks start to caramalise too. This caramelization process adds flavour! Lower the heat and add back into the pan the onion and beef mix. Then add the Lee Kum Kee Oyster Stir-Fry Sauce and salt, stir well and slowly drizzle the cornstarch and water mix – mix gently and well.
Once the potatoes are done, lower the heat to 175°C, cover the pan with the beef mix and pop it into the oven for 35 minutes. Remove the lid for the last 5 – 10 minutes to make sure the mix is thickened to a casserole consistency.
Serve family style in the pan and add potatoes to the top. Garnish generously with parsley.