Ingredients

• 1 tbsp groundnut oil
• 450g/1lb frying steak
• cut into 1cm/½in thick slices
• 1 tsp cornflour
• 60g/2¼oz cashew nuts
• 1 red onion
• thinly sliced
• 3 garlic cloves
• thinly sliced
• thumb-sized piece fresh ginger
• peeled and grated
• 1 head broccoli
• cut into small florets
• stalk sliced into strips
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• ½ vegetable stock cube
• 1 red chilli
• thinly sliced
• 1 small bunch coriander
• roughly chopped
• to garnish
• 300g/11oz brown basmati rice
• to serve
• freshly ground black pepper

Directions

• Bring a large saucepan of salted water to the boil
• add the rice
• stir well
• then cook according to the packet instructions.
• Heat a wok over a high heat until hot. Add half the oil and
• when it’s just smoking
• add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside.
• Stir-fry the cashews until just golden
• then set aside.
• Carefully wipe the wok until clean using kitchen paper. Bring to a high heat and add the remaining oil. Once hot
• add the red onion and fry for 1–2 minutes
• or until just soft. Add the garlic and ginger and fry for a minute
• Half-fill the kettle and bring to the boil. Add the broccoli
• soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 250ml/9fl oz boiling water and bring to the boil
• stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes
• or until the broccoli is just tender (you don’t want to lose the bright green colour).
• Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the chilli and coriander and serve immediately with the drained rice.