Heat oil in a wok or large frying pan over high heat. Cook beef in two batches, 2 minutes for each batch, stirring until browned. Remove and set aside.
Add carrots and beans, garlic and ginger to pan and cook, stirring, for 2 minutes. Return beef to pan.
In a jug or bowl, combine Campbell’s Real Stock, oyster sauce, cornflour and sesame oil, mix well. Pour over meat and vegetables, stir well. Bring to the boil, and cook for 2 minutes, stirring, until sauce thickens. Garnish with sesame seeds.