This recipe is very quick and easy. Like most of my recipes you can add or change some of the ingredients to suit what you have available. Instead of Sugar snaps it could be green beans or you could even change the beef for chicken.  I love this served with Basmati rice and to me a dish like this needs some coriander sprinkled on the top.

Ingredients

50g unsalted cashew nuts

1 tsp cornflour

½  soy sauce

4 tbsp oyster sauce

1 tbsp rice vinegar

1 tbsp honey

1 tbsp sesame oil

300g rump steak (thinly sliced)

Thumb sized piece of ginger peeled and cut into matchsticks

2 cloves garlic crushed

200g Sugar snap peas cut diagonally

Coriander to garnish (optional)

Method

1. Toast the cashews in a dry wok until browned – keep a careful eye on them.  Then lay aside
2. Mix the cornflour with the soy sauce, vinegar and honey to make a paste
3. When you are ready to cook have all your ingredients prepared and at hand to use
4. Heat the oil in the wok until very hot, then add the steak. Cook for 30 minutes on one side until a dark crust begins to form on the meat
5. Add the garlic and ginger, give everything a quick stir then add the sugar snap peas and sauce. Cook for a further 30 seconds – 1 minute until the beef is cooked to your liking
6. Sprinkle with cashew nuts and coriander (optional)