Sticky Beef & Cashew Stir Fry with Rice Noodles

Prepare Beef:

Pat dry beef with paper towel. Cut into 1 cm thick, stir fry strips. In a bowl, combine soy sauce and five spice with some ground black pepper, add beef and turn to coat.

Prepare Ingredients:

Wash the fresh produce. Cut spring onions into 4 cm lengths, mince garlic and ginger. Trim ends of broccolini and cut into thirds. Trim ends and de-string snow peas and cut in half. Cut lime in half. (Note: we added some snow peas to this recipe, following a customer suggestion - that's why the snow peas are not pictured).

Cook Rice Noodles:

Bring about 1¹⁄₂ - 2 litres water to a boil in a kettle. Place vermicelli in a large bowl and pour over boiling water, making sure to submerge the noodles in hot water. Cover and soak until tender, about 5 - 6 minutes, then drain.

Cook Meat:

Meanwhile, heat oil in a large pan over high heat. Add beef and stir fry for 2 - 3 minutes, or until browned. (Cook in batches if necessary, to prevent beef stewing and toughening up). Remove beef from the pan and set aside.

Add Vegetables:

In the same pan, heat a little more oil. Add ginger, garlic, cashews and spring onions; stir fry for 1 minute. Add oyster sauce and ¹⁄₄ cup of water. Bring to the boil, add broccolini and snow peas, cover and cook for another 3 minutes.

You Plate It:

Return beef to the pan to warm through and a squeeze of lime to taste. Divide vermicelli between plates. Top with beef stir fry and serve with a wedge of lime alongside. Enjoy!