Sticky beef and noodle salad

Method

1. Marinate the steak in a bowl with the soy and sweet chilli sauces for 10 minutes. Pour boiling water over the noodles and stand for 4 minutes, then drain and cool under the cold tap.
2. Whizz the ginger, garlic, cashews and chilli in a small food processor (or pound in a pestle and mortar) to form a paste. Set aside.
3. Heat a griddle or frying pan until very hot. Ensure the steaks are well coated in the marinade, then cook them for 3-4 minutes each side for medium rare (you may need to do this in batches). Set aside to rest.
4. Heat the oil in a pan or wok over a medium-high heat and fry the cashew paste for a minute, then add the veg and a splash of water and cook for 2 minutes. Add the noodles and coriander and stir well. Serve the noodles with the sticky beef.