Directions

To Cook

1. Lightly season the beef with ground pepper and set aside.
2. In a jug, mix together the sweet soy sauce, oyster sauce, soy sauce, ginger and chilli. Set aside.
3. In a separate bowl, cover the udon noodles with boiling water and set aside. Remember to drain after 3-4 mins.
4. Heat oil in a wok or large pan.
5. Stir fry beef in batches ensuring that the meat sizzles when placed in the wok. Remove each batch and set aside on a plate loosely covered with foil to rest.
6. Add the garlic and mushroom to the wok and stir fry until the mushroom starts to brown in colour.
7. Add the remaining vegetables and cashews to the wok and stir fry for about 2-3 mins.
8. Reduce the heat of the wok slightly.
9. Add the noodles and sauce mixture to the wok, toss through until all the noodles are coated. (Rinse the noodles in hot water before adding if required.)
10. Finally, add the beef back to the wok and toss through.
11. Bow to the awaiting crowd before serving.