Prepare the sauce and beef. In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, cornflour, and beef stock until the cornflour is completely dissolved and the mixture looks a glossy, dark brown. Set this aside. In a separate bowl, toss the ground beef with the white pepper and a pinch of salt — you want the seasoning to be evenly distributed through the meat.

Blister the green beans. Heat 1 tablespoon of the neutral oil in a large frying pan or wok over high heat. When the oil shimmers and you see the first wisp of smoke, add the green beans in a single layer. Let them sit undisturbed for 90 seconds — you want them to char and blister, turning patchy dark brown and releasing a nutty, smoky aroma. Toss them once and cook for another 60 seconds until they are bright green with dark spots and still have a distinct snap when pressed. Transfer them to a plate and set aside.

Brown the beef. Reduce the heat to medium-high and add the remaining tablespoon of oil to the same pan. Add the ground beef, breaking it up with a wooden spoon. You want it to sizzle on contact. Let it cook without stirring for 2 minutes until the underside is deeply browned and crusty — you’ll hear a steady, satisfying hiss. Then break it apart and cook for another 2–3 minutes, stirring occasionally, until the beef is browned all over and smells rich and savoury. There should be no pink remaining.

Sauté the aromatics. Push the beef to one side of the pan. Add the minced garlic, grated ginger, and the white parts of the spring onions to the empty space. Cook for 30 seconds, stirring constantly, until the garlic is fragrant and just starting to turn golden at the edges — the smell will be intensely aromatic and slightly sweet.

Combine and simmer. Stir everything together, then pour in the prepared sauce. The liquid will immediately start to bubble and thicken. Return the blistered green beans to the pan and toss everything to coat. Let it simmer for 2 minutes, stirring occasionally, until the sauce clings to the beef and beans in a glossy, rich coating. The colour should be a deep, appetising mahogany.

Finish and serve. Taste the stir-fry and adjust seasoning with a pinch more salt or a splash of soy sauce if needed. Remove from the heat. To serve, divide the warm jasmine rice among four bowls, spoon the green bean and beef mixture over the top, and garnish with the sliced green parts of the spring onions and the red chilli, if using. The steam rising from the bowl will carry all those gorgeous, layered aromas straight to your nose.