This is the first part of this dough preparation. Take one strip of dough and using your hands, stretch and pull it. Holding the dough with your left hand, and pulling a few inches with your right hand, continuing until the piece of dough is stretched. It will start to look like a thick oily shoe lace. Keep each stretched shoe lace dough in an individual piles, not touching each other. While you are pulling, also twist at the same time. The technique is hard to master, so just pull, twist and pray for the best! Repeat this process twice, further stretching and twisting each individual dough lace. Cover them with cling wrap during this process, as they will start to dry out.
The goal is to fry all the ingredients separately and add them together in the end. The garlic is to be divided equally in all the ingredients, added towards the end of the frying time. Garlic is a finishing flavor, add it too soon, and the flavour will loose it's impact. Mum used 2 frying pans to fry things at the same time, this really sped up the process.
Heat oil and fry the onions until golden brown. Finish by adding some garlic in the last few minutes of cooking. Add the onions to the frying pan of beef.
Heat oil and fry green beans. Fry them for about 7 minutes, add garlic, mix and fry for a minute and add the green beans to the frying pan of beef.