•  2 teaspoons peanut oil
•  ½ cup (75g) cashews
•  2 x 350g rump steaks, trimmed and thinly sliced
•  2 cloves garlic, crushed
•  1-2 large red chillies, sliced
•  4 green onions (scallions), sliced
•  200g snow peas (mange tout), trimmed
•  ¼ cup (60ml) hoisin sauce
•  ½ cup (125ml) chicken stock

  Heat half the oil in a wok or frying pan over high heat. Add the cashews and cook for 1 minute or until toasted. Remove the cashews from the wok. Heat the remaining oil and cook the beef, in batches, for 2–3 minutes or until browned. Add garlic, chilli and green onion and cook for 1 minute or until fragrant. Add the cashews, snow peas, hoisin and stock and cook for a further 2–3 minutes or until snow peas are tender. Serve with steamed jasmine rice or noodles. Serves 4.