Prepare the ingredients: peel and dice 2 medium potatoes into small uniform cubes, peel and dice 1 large carrot, and mince 1 medium yellow onion and 4 cloves of garlic.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 30 seconds.

Add the minced garlic and onion, and sauté for 1 to 2 minutes until fragrant and soft.

Add the ground beef and cook for 1 to 2 minutes without stirring to develop a light brown crust, then break up with a wooden spoon and continue cooking for 5 to 7 minutes until no longer pink.

Stir in the diced potatoes and carrots, and cook for 2 minutes, stirring occasionally, until they begin to pick up color.

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon brown sugar, and 1/4 teaspoon ground black pepper.

Pour the sauce mixture over the beef and vegetables, add 1/2 cup water, and stir to combine.

Reduce heat to medium, then simmer uncovered for 10 to 12 minutes, stirring occasionally, until potatoes are fork-tender and the liquid has reduced to a light glaze.

Remove from heat and taste, adjusting salt and seasonings as desired.