1 sachet Blue Dragon Honey Teriyaki Stir Fry Sauce
100g spinach leaves (washed)
Heat the vegetable oil in a wok and stir fry the steak for thirty seconds. Remove with a slotted spoon and place in a sieve to drain.
In the remaining oil stir fry the cashew nuts for 1-2 minutes until golden brown. Remove with a slotted spoon and set aside on kitchen paper. Add sesame oil and the mushrooms to the wok and stir fry for 2 minutes.
Add the soy sauce and 2 tablespoons of water and stir fry for 1 minute, until bubbling and hot.
Pour the Blue Dragon Honey Teriyaki Stir Fry Sauce into the wok, and add the beef, spinach and cashew nuts (reserving a small number for garnish). Stir until warmed through and the spinach has wilted, and then arrange on a plate with steamed rice, and garnish with the last of the cashew nuts, roughly chopped.