Place beef mince in a bowl and mix in 1 teaspoon oil.

Heat a large frypan or a wok until hot.

Crumble in half the mince and cook, stirring often, until the mince begins to brown.

Remove the first batch, reheat the frypan and cook the remaining mince, and then remove.

Reheat the frypan, add the rest of the oil, add the onion and carrot.

Cook, stirring once or twice, for 1 minute.

Add the cabbage and cook for a further minute.

Add the corn and peas to the frypan.

Return the mince to the frypan, cook for 1 minute.

Push the mince mixture out to the side.

Pour in the combined soy sauce, oyster sauce, water and cornflour and stir as it comes to the boil.

Stir to mix the sauce with the mince mixture.

Add the noodles if using, stir to combine.

Spoon the mince into a serving bowl.

Serve with steamed rice.