This fiery and quick-cooking Mary Berry Horseradish Beef and Red Pepper Stir-fry is made with tender strips of sirloin, vibrant red peppers, mushrooms, and a bold horseradish sauce. Ready in just 20 minutes, it delivers a punch of flavor with minimal fuss—perfect for a midweek dinner or casual entertaining. The baby spinach adds a fresh touch, while the horseradish gives the dish a spicy, warming finish. It serves 4 and is best made fresh and served immediately. Pair with rice or noodles for a complete meal.
Mary Berry Horseradish Beef and Red Pepper Stir-fry Ingredients
- 3 tbsp sunflower oil
- 400g (14oz) sirloin beef, sliced into thin strips
- 2 large banana shallots, thinly sliced
- 2 red peppers, deseeded and sliced
- 250g (9oz) chestnut mushrooms, thickly sliced
- 1 large garlic clove, finely grated
- 150g (5oz) baby spinach
- 3 tbsp hot horseradish (from a jar)
- Salt and freshly ground black pepper
How To Make Mary Berry Horseradish Beef and Red Pepper Stir-fry
- Sear the beef: Heat 2 tbsp oil in a large frying pan. Season beef, sear in batches for 1 minute per side until browned but still pink. Remove and set aside.
- Sauté veg: Add remaining oil and shallots. Cook 5 mins over medium heat. Increase heat, add peppers and mushrooms, fry 2–3 mins.
- Add garlic and spinach: Fry garlic 30 seconds, then add spinach and cook for 1 minute until wilted.
- Finish the dish: Return beef and juices to the pan, stir in horseradish. Heat through, adjust seasoning, and serve immediately.
Recipe Tips
- Use fillet steak if preferred: It’s even more tender and cooks just as quickly.
- Cook beef in batches: Avoid overcrowding to keep it nicely browned.
- Adjust horseradish: For a milder version, reduce to 1–2 tablespoons.
- Don’t overcook beef: It should stay pink in the middle for tenderness.
- Serve hot: Best enjoyed fresh—avoid reheating or freezing.
What To Serve With Horseradish Beef Stir-fry
Serve this bold stir-fry with jasmine rice, egg noodles, or stir-fried greens. A cooling cucumber salad or a dollop of sour cream on the side can balance the heat from the horseradish.
How To Store Horseradish Beef Stir-fry
Refrigerate: Store leftovers in a sealed container for up to 1 day. Reheat quickly in a pan to avoid overcooking the beef.
Freeze: Not recommended. The texture of the beef and spinach suffers upon freezing and reheating.
Beef Stir-fry Nutrition Facts (Estimated per Serving)
- Calories: 385 kcal
- Total Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 11g
- Sugar: 5g
- Protein: 31g
- Sodium: 1.1g
- Fibre: 3g
FAQs
Can I use a different cut of beef?
Yes—fillet or rump steak also works well, just slice it thinly.
Is this very spicy?
The horseradish gives a fiery kick. Reduce the amount for a gentler heat.
Can I add other vegetables?
Yes—try sliced courgettes, pak choi, or mange tout for variation.
What can I serve it with?
Great with rice, noodles, or even wrapped in lettuce leaves for a low-carb option.
Can I make it ahead?
It’s best cooked and eaten fresh, but prep the ingredients in advance for speed.
Mary Berry Horseradish Beef and Red Pepper Stir-fry
Description
A bold, speedy stir-fry of tender sirloin beef, red peppers, and baby spinach finished with a punchy horseradish sauce—on the table in 20 minutes.
Ingredients
Instructions
- Heat 2 tbsp oil, season and sear beef 1 min per side, remove.
- Add 1 tbsp oil, cook shallots 5 mins.
- Increase heat, add peppers and mushrooms, fry 2–3 mins.
- Add garlic, cook 30 secs. Stir in spinach, wilt 1 min.
- Return beef and juices, stir in horseradish, heat through and serve.
Notes
- Adjust horseradish to your heat preference.
- Do not overcook beef—keep it pink inside.
- Not suitable for freezing.
- Best enjoyed fresh—serve immediately after cooking.