Beef And Broccoli Stir-Fry - cooking recipe

Ingredients

7 oz noodles
5 tbsp oil
1/2 cup cashew nuts
1 lb rump steak, cut into strips
1-2 cloves garlic, peeled and finely chopped
8 tbsp soy sauce
2 tsp hot chilli sauce + extra to taste
5 cup broccoli florets
2 heads medium bok choi, shredded
1 bunch scallions, cut into rings

Preparation

Cook the noodles according to the instructions on the package, then drain.
Meanwhile, heat a tablespoon of oil in a large wok, and saute the cashews, turning, for 1-2 mins, then remove and set aside. Add another 2 tablespoons of the oil to the wok and saute the meat briskly for 1 minute, then stir in half of the garlic and cook for another minute. Next, add 3 tablespoons of soy sauce and a half-teaspoon of the chili sauce, stir, then transfer the meat to a plate and keep warm.
Pour 2 more tablespoons of oil into the wok and heat. Add the broccoli and cook for about 3 mins, turning. Next, add the bok choi and cook for 2-3 mins. Then stir in the rest of the hot chili sauce, garlic, soy sauce, and scallions and cook for another 1-2 mins.
Return the meat to the pan, add the cashews and the drained noodles and stir briefly. Add extra soy sauce and hot chili sauce to taste. Serve in deep bowls.