Beefy Spring Stir Fry

Serves 4

1tbsp sunflower oil
salt and pepper
450g sirloin, or rump steak, cut into strips
1 small red onion, peeled and finely sliced
175g broccoli florets
100g mangetout
100g button mushrooms, halved
1 bok choy or pak choi, halved
5tbsp beef stock
2tbsp horseradish sauce
1-2tbsp light soy sauce
1-2tbsp sherry vinegar

Heat the oil in a large nonstick wok until really hot.  Season the beef, then add to the wok and cook for 1 min until browned, but only just cooked.
Remove from the wok with a slotted spoon and place on a plate.
ADd the onion to the wok and cook for 1 min, stirring frequently.  Add the broccoli, mangetout, mushrooms and bok choy or pak choi.
Stir fry for another 3-4 mins then add the stock and horseradish.  Stir until thoroughly combined.
Return the beef to the wok with any of the meat juices from the plate.  Add the soy sauce and sherry vinegar and stir to combine well.
Divide between 4 plates and serve immediately with plain boiled rice.