You will need:
Heat half the sesame oil in a large wok over a high heat, gently tilting the wok to allow the oil to completely coat the side of the wok. Cook the lamb pieces in batches, for 1-2 minutes, until well browned. Remove from the wok and set aside.
Heat the remaining sesame oil in the wok over a medium-high heat. Add the onion, capsicum, broccoli, ginger, garlic and chilli. Cook, tossing, for 3-4 minutes or until just tender.
Return the lamb to the wok with the combined sauces. Toss until well combined and heated through.
Scatter over the cashews and serve with steamed rice.
Trudi’s tip: change the lamb to beef pieces, chicken or prawns. Using only veges works too for the vegetarian in your life. Any coloured capsicum is fine. Yellow works too and adds more colour.