Fill and boil your kettle. Peel the garlic and crush or finely chop it. Peel the ginger and slice it into thin matchsticks. Halve the chilli lengthways, flicking out the seeds and pith if you prefer less heat, and finely chop the chilli.

Trim the roots and dry ends off the spring onions, and separate the green and white parts. Set the green parts to one side for later, and finely slice the white parts.

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

Return the cashew pan or wok to the hob and add 1 tbsp oil. Warm to a high heat then carefully add the beef strips to the pan. Cook for 2-3 mins, turning, till the beef is browned all over.

Reduce the heat under the pan to medium. Pour the tamari and honey into the pan, and add the chopped chilli, ginger, garlic and white spring onion. Stir fry for 1 min.

Pour 150ml boiling water into the wok. Stir in half the toasted 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. Keep your eye on the pan and if it seem too dry out too quickly, add a splash more water and turn the heat down even more.

Meanwhile, rinse the rice and tip it 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 off the purple sprouting broccoli. Roughly shred the stems and florets into bite-size pieces (no need to remove the leaves, they're edible). 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.

Divide the rice between a couple of plates and top with the beef and broccoli, drizzling over the sauce from the pan. Finely chop the spring onion greens and scatter over the top, along with the remaining cashews. Serve straight away.