Bring a large pan of salted water to the boil. Cook the spaghetti to 'al dente' and then drain.
Peel the red onion and the cut in to thin slices. Wash the broccoli and cut in to florets. Cut the gorgonzola in to small pieces. Cut the beef in to thin slices.
Place the cream in a frying pan and bring to the boil. Add the cheese and allow to melt. Season well with pepper. Add the pasta to the sauce and mix well.
Heat a wok to hot and add a little peanut oil. Make sure the pan is very hot then add the beef and colour on both sides. Remove from the pan, season with salt and pepper and set aside. Add a dessertspoon of olive oil to the same pan or wok then add the red onion. Add a pinch of salt and sweat for 1 minute. Add the broccoli, season with salt and cook for 2 minutes (add 100ml water if necessary). Return the beef to the pan and turn off the heat.
Serve the spaghetti in deep plates and top with the stir fried beef and vegetables.
«This recipe will also work well using bleu d'Auvergne or Roquefort cheese.»