Beef And Broccoli Stir-Fry

• 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

1. Cook the noodles according to the instructions on the package, then drain.
2. 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.
3. 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.
4. 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.

noodles, oil, cashew nuts, rump steak, garlic, soy sauce, chilli sauce , broccoli florets, bok choi, scallions

Taken from recipes-plus.com/api/v2.0/recipes/18100 (may not work)