Fill a large pot halfway with water. Add enough water in the pot to submerse the peas and carrots. Turn the heat to High and bring it to a boil. Then add the frozen peas & carrots. Cook for 4-5 minutes. Then drain and set aside.
Combine the beef the fish sauce, thick soy sauce, maggi seasoning, sugar, garlic salt, and black pepper.
On medium-high heat melt 3 tablespoons of butter.
Once the butter has melted add 1 tablespoon of minced garlic and saute for 1 minute. Then add in the peas and carrots. Saute for about 3 minutes. Remove the peas and carrots from the pan and set aside. Do not wipe the pan clean. Just use the same pan to saute the beef.
In the pan that you had just sauteed the peas and carrots, on medium-high heat pour in 1 tablespoon of vegetable oil.
Once the oil is hot add in 1 tablespoon of minced garlic and 2/3 cups of minced onions. Saute for about 1 minute or until the onions are translucent.
Add in the ground beef .
Use a wooden spatula to break the ground beef into smaller pieces.
Once the beef is cooked halfway add the peas & carrots.
Continue to break the ground beef apart if necessary.
Cook until you no longer see any pink in the meat and immediately turn off the heat.
Add a sprinkle of black pepper.
Garnish with cilantro (optional ).
Serve on top of some white rice.
Also serve with Maggi Seasoning and Siracha on the side.
Below is the Thick Soy Sauce ( Nước màu ) used in this recipe: