Ingredients

· 50 g unsalted cashew nuts

· 1 teaspoon cornflour

· 1½ tablespoon soy sauce

· 4 tablespoons oyster sauce

· 1 tablespoon rice vinegar

· 1 tablespoon honey

· 1 tablespoon vegetable oil

· 280 g rump steak, thinly sliced

· 1 piece of ginger, cut into matchsticks

· 2 garlic cloves, crushed

· 200 g mangetout, sliced

Method

Toast the cashews in a dry wok or frying pan, tossing, until browned. Tip onto a plate and set aside. Mix the cornflour with the soy sauce to make a paste, then add the oyster sauce, vinegar and honey. Heat the wok until very hot. Add the oil, swirl it around to cover the base of the pan, then use tongs to place the steak pieces in the wok in a single layer. Cook without turning for one-two minutes, until a dark crust starts to form on the meat. Add the ginger and garlic, give everything a quick stir, then add the mangetout and the sauce. Cook for another one-two minutes until the beef is just cooked through and the sauce is thick and glossy. Sprinkle over the cashews and serve with rice or noodles.