Peruvian jumping beef
A warming stir-fry full of colour and intense flavour served with moreish sweet potato wedges Serves 2 2 sweet potatoes
2 tbsp sunflower or olive oil
1 garlic clove, peeled and finely chopped or crushed
50g tamari (or substitute soy sauce)
2 tbsp red wine vinegar
½ tsp dried oregano
½ tsp ground cumin
2 sirloin minute steaks
1 red onion, peeled and thinly sliced
2 tomatoes, roughly chopped
1 chilli, halved, de-seeded and thinly sliced
100g baby leaf spinach
1 Preheat the oven to 180C/Fan 160C/
Gas 4. Scrub the sweet potatoes and slice into wedges. Spread out on a baking tray. Drizzle with 1 tbsp oil and some salt and pepper. Bake for 25–30 mins, turning once, till golden and cooked through.
2 Place the chopped or crushed garlic in a non-metallic bowl. Add the tamari, red wine vinegar, oregano and ground cumin. Whisk together.
3 Slice the sirloin minute steaks into thin strips. Add to the tamari marinade. Turn over to coat in the marinade and set aside for 10 mins.
4 Warm a deep frying pan or wok for 1 min. Add 1 tbsp oil. Lift the beef from the marinade (keep the marinade for later) using a slotted spoon and stir fry over a high heat for 2–3 mins until browned.
5 Add the onion, tomatoes and chilli to the pan. Stir fry for 2–3 mins until the onion has softened a little.
6 Pour in the reserved marinade and warm for 2–3 mins until bubbling. Add the spinach and stir until just wilted. Spoon the stir-fry into warm bowls and serve with the sweet potato wedges.