In large saucepan, heat oil over moderate heat. Add spring onions and garlic, and sauté for 2 minutes or until spring onions are tender.
Add beetroot, potatoes, carrots, vinegar, sugar, pepper and 4 1⁄2 cups water. Bring to boil, reduce to a simmer, cover and cook for 15 minutes or until beetroot and potatoes are almost tender. Add beef and cook for 15 minutes or until just cooked through. Serve topped with a dollop of sour cream.