A quick and easy mid-week meal that is packed with flavour!

Ingredients (serves 4):
500g rump steak
75g unsalted cashew nuts
1 garlic clove, crushed or use lazy garlic
4 spring onions, chopped into 2.5cm pieces
4 spring onions for a flower garnish (optional)
1 large onion, chopped
1 green pepper, cut into thin strips
3 tablespoons vegetable oil
1 teaspoon ground ginger
1 tablespoon cornflour
150ml chicken stock
2 teaspoons medium sherry
2 teaspoons soy sauce
Salt and pepper.

Method:
1. Pat the steak dry then place between two sheets of greaseproof paper and flatten it with a rolling pin. Slice the beef into thin strips about 5cm long.

2. Heat 1 tbsp of the oil in a wok, add half the beef strips and stir fry for about one minute. Remove with a slotted spoon and repeat with the remaining beef. Put to one side.

3. Heat the remaining oil, add the garlic, spring onions, onion, cashew nuts and pepper strips. Stir fry gently for four minutes. Remove the wok from the heat and stir in the ginger.

4. Blend the cornflour with the chicken stock, sherry and soy sauce and stir into the wok. Return to the heat, bring to the boil then lower the heat and simmer for about one minute whilst stirring. Season with salt and pepper.

5. Add the cooked beef strips back in and stir over a gentle heat until heated through.

6. Serve in individual bowls topped with a spring onion flower – slice down the spring onion several times then put in a bowl of iced water for about an hour. The top will curl back.