Peel the garlic cloves and crush or finely chop them. Peel the ginger and slice into thin matchsticks. Halve the chilli lengthways, flicking out the seeds and membrane for less heat. Finely chop the chilli.

Trim the roots and top 1cm from the spring onions. Separate the green and white parts of the stem. Finely slice the white parts. Set the green parts of the spring onions aside for later.

Warm a frying pan or wok to a medium-high heat. When the pan is hot, add the cashews. Cook for 2-3 mins, turning frequently, till the nuts are golden and toasted. Tip the toasted cashews into a sturdy bowl and crush with the end of a rolling pin or a jar.

Pour 1 tbsp olive oil into a pan and warm to a high heat. Carefully add the beef strips to the pan. Cook for 2 mins, turning, till browned on all sides.

Reduce the heat to medium. Spoon the tamari and 2 tbsp honey into the pan, along with the chopped chilli, ginger, garlic and white spring onions.

Stir fry the beef and flavourings for 1 min. Pour in 150ml boiling water. Stir in half the crushed cashews. Bring to the boil, then reduce to a gentle simmer. Pop a lid on the pan (or cover with a baking tray) and cook for 25 mins.

Meanwhile, rinse the rice and tip into a small pan. Add 300ml boiling water and a pinch of salt. Clamp on a lid, bring to the boil, then turn the heat right down. Gently cook for 8 mins, till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking.

Trim any woody ends from the broccoli. Roughly shred the stems and florets into bite-size pieces. When the beef has cooked for 25 mins, stir the broccoli into the pan. Cover and cook for a further 5 mins, till the greens are tender.

Pile the rice onto a couple of plates. Scoop the beef and greens on top, drizzling over the cooking liquid. Finely chop the spring onion greens and scatter over the top, along with the remaining crushed cashews.