Pour the vegetable oil into a large skillet over medium-high heat and let it shimmer for about 30 seconds. Add the minced garlic and stir constantly for 30 to 45 seconds until fragrant, being careful not to let it brown.

Add the diced onions to the garlic and stir frequently for 2 to 3 minutes until they turn translucent and begin to soften.

Push the onions to the side and add the ground meat to the pan, breaking it up with your spoon as it cooks for 4 to 5 minutes. Keep stirring and pressing to ensure the meat breaks into small, even pieces.

If you see a pool of fat sitting on top of the meat, tilt the pan and carefully spoon some out.

Stir in the diced potatoes and carrots, mixing them thoroughly with the meat and aromatics.

Pour in the soy sauce, oyster sauce, and black pepper, stirring everything together so the seasonings coat all the ingredients evenly.

Pour in the water or beef broth and stir to combine, then reduce the heat to medium and let the mixture simmer uncovered for 8 to 10 minutes until the potatoes are tender.

Stir in the green peas and cook for another 2 to 3 minutes until the peas are heated through and the potatoes are completely tender when pierced with a fork. Taste and add the sugar if you want to balance the salty flavors, then adjust seasoning to your preference.

Let the dish sit for 2 minutes off heat before serving over steamed white rice.