Stir-fried beef with kale and cashews

Serves two.

For the marinade

• 300g lean beef
• 50g cashew nuts
• 150g kale
• 1 nest fine noodles
• 2 tbsp sunflower oil
• 0 Lime juice
• 0 Sea salt

• 1 red chilli
• 1 clove garlic
• 2 tsp finely grated root ginger
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp Chinese five-spice powder
• 1 tbsp soft brown sugar

Step 1
Wash well to remove any grit, then take the time to cut the leaves – as so often with fruit and veg, the way you slice your greens can make all the difference to the finished dish: remove the tough ribs from the centre and shred the leaves crosswise into strips – no more than 5cm thick and as fine as 4-5mm.

Step 2
Combine the beef with the marinade ingredients, cover and refrigerate.

Step 3
Leave it for up to five hours, if you're able to prepare the meat ahead of time, but even 20 minutes will do.

Step 4
Heat a wok, without any oil, over a medium heat.

Step 5
Add the cashews and toast them, tossing frequently, for a couple of minutes, until lightly browned.

Step 6
Set aside.

Step 7
Put the kale in a colander and pour over a kettleful of boiling water to wilt it.

Step 8
Leave to drain.

Step 9
Cook the noodles according to the packet instructions.

Step 10
While the noodles are cooking, heat the oil in the wok over a high heat.

Step 11
Drain the beef from its marinade, reserving the marinade.

Step 12
Give the beef a pat with kitchen paper so it's fairly dry.

Step 13
Add it to the hot wok and stir-fry for about two minutes, until browned all over.

Step 14
Add the kale and the marinade juices, and stir-fry for another two minutes or so.

Step 15
Toss in the cashews at the last minute.

Step 16
Give it a squeeze of lime juice, then taste and add more if it needs it – and a little salt if you like.

Step 17
Drain the noodles and arrange on two plates, top with the beef and kale, and serve straight away.