Beefy spring stir-fry

Heat the oil in a large non-stick wok until really hot. Season the beef, then add to the wok and cook for 1 minute 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 minute, stirring frequently. Add the broccoli, mangetout, mushrooms and bok or pak choi. Stir-fry for 3-4 minutes then add the stock and horseradish and stir to combine. Return the beef to the wok with any meat juices from the plate and add the soy sauce and sherry vinegar. Serve the stir-fry with plain boiled rice.