2 Tbs coconut oil

2 x 200 g sirloin steaks, cut into strips

1 Tbs cornflour

1 large onion, peeled cut into petals

2 cloves garlic, finely sliced

1 red chilli, sliced

230g tenderstem broccoli

100g cashew nuts, toasted

¼ cup Soy sauce

3 Tbs honey

2 Tbs rice wine vinegar

1 Tbs grated ginger

To serve:

250g cooked Egg Noodles

Fresh Coriander

Sliced red chilli

Heat a large wok over high heat.

Add 1 Tbs coconut oil and allow to melt.

Massage the cornflour into the steak, then add to the hot wok and stir fry until meat is golden, remove from the pan and set aside.

Add more coconut oil to the wok, then add the onion and stir fry until beginning to brown on the edges.

Add the garlic, chilli and broccoli, then stir fry until the broccoli is tender – about 8 minutes.

Add the cashew nuts, then return the steak to the wok.

Mix together the soy sauce, honey, vinegar and ginger, then add to the wok and stir fry until the sauce is heated through and coating the meat and vegetables.

Toss in the egg noodles just before serving.

Top with extra chilli and coriander to serve.