Beef with mangetout and cashews

• unsalted cashews↗50g g
• cornstarch1 tsp tsp
• low-sodium soy sauce↗1½ tbsp tbsp
• oyster sauce↗4 tbsp tbsp
• rice vinegar↗1 tbsp tbsp
• honey↗1 tbsp tbsp
• sunflower or vegetable oil1 tbsp tbsp
• sirloin steak↗280g g

  thinly sliced

• ginger↗thumb-sized piece of

  peeled and julienned

• garlic cloves↗2

  minced

• mangetout↗200g g

  cut in half at an angle

Step-by-step instructions

1. 1

   Stir‑fry the cashews in a dry wok or pan, constantly stirring until browned. Transfer them to a plate and set aside. Mix the cornstarch with the soy sauce to form a paste, then add the oyster sauce, vinegar and honey. When you’re ready to cook, have all the ingredients prepared at hand – it will take only 5 minutes.

2. 2

   Heat the wok to a very high temperature. Add the oil, swirl it to coat the bottom, then use tongs to spread the steak pieces in a single layer. Cook without stirring for 30 seconds–1 minute until a dark crust forms on the meat. Add the ginger and garlic, stir quickly, then add the mangetout and sauce. Cook another 30 seconds–1 minute until the beef is just cooked through and the sauce thickens and becomes glossy. Sprinkle with cashews and serve with rice or noodles.