Ingredients
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
Method
1. Heat a large wok until hot, then add the oil.
2. Add the slices of beef and stir-fry until browned, but only just cooked.
3. Remove the beef from the wok with a slotted spoon and place on a plate.
4. Add the onion to the wok and stir-fry for one minute.
5. Add the savoy cabbage and carrots and stir-fry for two minutes.
6. 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.
7. Add the horseradish and stir to combine.
8. Return the beef and any juices to the wok.
9. Season to taste with salt and freshly ground black pepper and serve immediately.
