Using a large lidded frying pan, fry the steak with 2 tablespoons of oil on high heat for 2 minutes. Add 1 teaspoon of creamed horseradish and fry for a further 2 minutes. Take steak out and set aside.
Add 2 tablespoons of oil to the same pan, along with the onion, mushrooms, pepper, broccoli and garlic, and fry for 5 to 6 minutes.
Add the dissolved stock cube to the pan with the creamed mushrooms, splash of port and season with salt and pepper. Place lid on and cook for 3 minutes on a medium heat.
Add steak back to pan and cook for 5 minutes on a very low heat to warm through. Serve with rice and enjoy.