Beef with sweet potatoes and water chestnuts

Combine stock, hoisin, brandy and cornflour in a small bowl. Stir until smooth.

Heat a wok or large frying pan over high heat. Add 1¼ tablespoons peanut oil and swirl around. When oil is hot but not smoking, add onion and stir-fry for about 1 minute, or until soft. Add garlic and stir-fry for a few seconds. Add sweet potatoes and stir-fry for about 7 minutes, or until just tender. Add snowpeas and water chestnuts and stir-fry for 1 to 2 minutes, or until snowpeas are crisp-tender.Transfer the vegetables to a large bowl and keep them warm.

Add remaining 1¼ tablespoons oil to the wok and when hot, but not smoking, add beef and stir-fry until browned (depending on the size of your pan, you may have to do this in batches). Transfer beef to the bowl with vegetables.

Pour stock mixture into the wok and bring to the boil, stirring constantly. Simmer for about 1 minute, then return vegetables and beef to the wok. Add green onions; stir-fry for 2 minutes, or until just heated through. Season with salt and pepper. Stir in sesame oil.

Serve with noodles and scatter with extra green onions.