500 grams beef stir-fry steak
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 teaspoons cornflour
2 tablespoons soy sauce
3 tablespoons sweet chilli sauce
3 tablespoons Chinese char siu sauce
2 large handfuls baby spinach
1/3 cup chopped roasted cashew nuts
400 grams thin egg noodles
1 cup packed coriander leaves
2 spring onions, thinly sliced
1 clove garlic, crushed
2 tablespoons vegetable oil
1 tablespoon sesame oil
sea salt and freshly ground pepper
Beef: Toss the beef with 3 tablespoons of vegetable oil, the garlic and the ginger. Season.
Combine the cornflour and soy sauce in a bowl to make a smooth paste then stir in the chilli and char siu sauces.
Noodles: Cook the noodles in boiling salted water until tender. Toss the noodles with a little vegetable oil to stop them sticking together then cover to keep warm.
Put all the remaining ingredients in a food processor, adding ¼ cup of water and blend until smooth. Add more water if necessary to make a pourable sauce. Season and toss through the noodles.
Beef: Heat 1 tablespoon of oil in a wok until very hot and stir fry the beef for 1-2 minutes, separating the pieces as they cook. Add the sauce and cook for 1 minute then toss in the spinach and turn to wilt.
To serve: Divide the noodles between bowls and top with the beef and cashew nuts.
Pantry note: Cha Siu Sauce is also known as Chinese barbecue sauce and is readily available at Asian grocery stores and good supermarkets.