• Before starting, wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• Meanwhile, cut any larger broccoli florets into bite-sized pieces.
• Peel, then cut onion into 1/4-inch pieces.
• Thinly slice green onions.

• Heat a large non-stick pan over medium-high. 
• When hot, add cashews to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Remove from heat. Transfer to a plate.

• To the boiling water, add broccoli. Cook for 1-3 min until bright green.
• Using a slotted spoon, transfer broccoli to a plate. Set aside.
• Bring water back up to a boil (to be used in step 5).

• Meanwhile, in a medium bowl, combine broth concentrate, oyster sauce, honey-garlic sauce and 1/4 cup (1/3 cup) water. Set aside.
• Reduce heat of the same pan (from step 2) to medium.
• Add 1/2 tbsp (1 tbsp) oil, then beef, onions and ginger-garlic puree. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
• Carefully drain and discard excess fat.
• To the pan, add sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly. Season with pepper.

• To the boiling water, add noodles. Cook for 1-3 min, stirring occasionally, until tender but still firm to the bite.
• Strain and rinse noodles with warm water.
• Return noodles to the pot and set aside. 

• To the pot with noodles, add broccoli and saucy beef mixture. Season with salt and pepper, then toss to coat.
• Divide noodles between bowls. 
• Sprinkle cashews and green onions over top.

If you've opted for double beef, cook in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.