Beef & Horseradish Stir Fry

Beef & Horseradish Stir Fry

Core recipe

Serves 2-3

1 tbsp sunflower oil
250g/9oz beef sirloin, cut into 0.5cm/0.2in thick slices
½ red onion, finely sliced
100g/3½oz savoy cabbage, thinly sliced
2 carrots, cut diagonally into 0.5cm/0.2in thick slices
150g/5oz cooked baby potatoes, cut into chunks
75ml/2½fl oz beef stock
2 tbsp horseradish sauce
salt and freshly ground black pepper

Heat a large wok until hot, then add the oil.  Add the slices of beef and stir-fry until browned, but only just cooked. Remove the beef from the wok with a slotted spoon and place on a plate.

Add the onion to the wok and stir-fry for one minute.  Add the savoy cabbage and carrots and stir-fry for two minutes.  Add the potatoes and beef stock and bring to the boil. Turn down the heat and simmer for 1-2 minutes until the potatoes are heated through.

Add the horseradish and stir to combine.  Return the beef and any juices to the wok.
Season to serve immediately.