Kung po beef noodles with broccoli & cashews

Heat the oil in a wok over a medium heat and, once shimmering, add the cashews, stirring continuously, for 1-2 minutes until dark golden. Remove with a slotted spoon and drain on a dinner plate lined with kitchen paper.

Increase the heat to high and season the steak with salt. Fry in the wok in two batches for 1 minute each side, until lightly browned and caramelised all over. Set aside on the lined plate and repeat with the remaining beef.

Add a little more oil to the pan, then stir fry the onion and broccoli for 5-6 minutes, until they have some colour and are softening. Add the chillies and fry for 2 minutes more, then add the sauce to the pan. Bring to a simmer and reduce for 1 minute. Add the cashews and beef back to the wok and stir fry everything for 1-2 minutes until sizzling loudly

Meanwhile, cook the noodles according to pack instructions. Drain, then divide between 4 shallow serving bowls or deep plates. Spoon the beef mixture on top and drizzle with any extra sauce to serve.