Make sure beef is cooked in batches, or it will stew and become tough.
500g beef rump steak, fat trimmed, cut into thin strips
1/3 cup soy sauce
2 tblsps vegetable oil
1 tsp cornflour
1 tsp water
2 tblsps honey
2cm piece fresh ginger, finely grated
440g packet shelf-fresh thin rice noodles
1 yellow capsicum, cut into 5cm pieces
150g green beans, trimmed, cut into 5cm lengths
1⁄2 cup unsalted roasted cashews
4 green spring onions, thinly sliced diagonally
Combine beef with half the sauce and half the oil in a medium bowl. Blend cornflour with water in a small jug. Stir in remaining sauce, honey and ginger.
Prepare noodles according to packet directions. Drain.
Heat a large wok over a very high heat. Add beef in two batches. Stir-fry for about 2 minutes, or until browned. Remove.
Heat remaining oil in same hot wok. Add capsicum and beans. Stir-fry for about 2 minutes, or until almost tender. Add sauce mixture to wok with beef, noodles and cashews. Stir-fry for 1 to 2 minutes, or until hot. Stir in onions.