Mary Berry Horseradish Beef and Red Pepper Stir-fry

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

1. 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.
2. Sauté veg: Add remaining oil and shallots. Cook 5 mins over medium heat. Increase heat, add peppers and mushrooms, fry 2–3 mins.
3. Add garlic and spinach: Fry garlic 30 seconds, then add spinach and cook for 1 minute until wilted.
4. 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

Mary Berry Horseradish Beef and Red Pepper Stir-fry

Author: Imen Dridi Cooking Method:Stir-frying Cuisine:British-Asian Fusion Courses:Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: minutesTotal time: 20 minutesServings:4 servingsCalories:385 kcal Best Season:Available

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

• 3 tbsp sunflower oil
• 400g sirloin beef, thinly sliced
• 2 banana shallots, sliced
• 2 red peppers, sliced
• 250g chestnut mushrooms, sliced
• 1 garlic clove, grated
• 150g baby spinach
• 3 tbsp hot horseradish
• Salt and black pepper

Instructions

1. Heat 2 tbsp oil, season and sear beef 1 min per side, remove.
2. Add 1 tbsp oil, cook shallots 5 mins.
3. Increase heat, add peppers and mushrooms, fry 2–3 mins.
4. Add garlic, cook 30 secs. Stir in spinach, wilt 1 min.
5. 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.

Keywords:Mary Berry Horseradish Beef and Red Pepper Stir-fry