Thinly sliced beef strips are stir-fried with onion, cabbage and carrots with a dash of horseradish for a spicy kick.


  • 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


  • 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.

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