In two separate bowls, whisk together the ingredients for the stir fry sauce and drizzle sauce. For the stir fry sauce, combine sweet chilli sauce, fish sauce, oyster sauce, dark soy sauce, rice vinegar, and lime juice.

In a dry frying pan over medium-high heat, add your roasted cashews and toast them until they are golden and fragrant, about 2-3 minutes. Once toasted, transfer to a cutting board to cool, then roughly chop them.

In a large non-stick skillet, heat 2 tablespoons of canola oil over medium heat. Once hot, add the minced garlic and chopped onion, sautéing them for about 1 minute until fragrant and the onion is translucent.

Add the beef mince to the skillet, breaking it apart with a wooden spoon. Cook for about 3-4 minutes until the beef is browned and no longer pink.

Pour the prepared stir fry sauce over the cooked beef in the skillet. Stir everything together so the beef is evenly coated and allow to simmer for another 2-3 minutes.

Prepare your bowls by laying a bed of fluffy rice as the base. Spoon the beef mixture over the rice, then add your choice of steamed or fresh vegetables.

Finish by topping your bowls with the chopped toasted cashews and fresh coriander or cilantro.