- 2 sweet potatoes
- 1 garlic clove
- 50g tamari
- 2 tbsp red wine vinegar
- ½ tsp dried oregano
- ½ tsp ground cumin
- 2 sirloin minute steaks
- 1 red onion
- 2 tomatoes
- 1 chilli
- 100g baby leaf spinach
- 2 tbsp sunflower or olive oil
- Sea salt and freshly ground pepper
- Baking tray
- Non-metallic bowl
- Deep frying pan or wok
- 1.
Heat the oven to 180°C/Fan 160°C/Gas 4. Scrub the sweet potatoes and slice them 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.
Meanwhile, peel and crush or finely chop the garlic. Scrape into a non-metallic bowl. Add the tamari, 2 tbsp vinegar and ½ tsp each of the oregano and ground cumin. Whisk together.
- 3.
Slice the sirloin minute steaks into thin strips. Add to the tamari marinade. Turn to coat in the marinade and set aside to marinate for 10 mins.
- 4.
Peel and thinly slice the red onion. Roughly chop the tomatoes. Halve, deseed and slice the chilli.
- 5.
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 till browned.
- 6.
Add the onion, tomatoes and chilli to the pan. Stir fry for 2-3 mins till the onion has softened a little.
- 7.
Pour in the reserved marinade and warm for 2-3 mins till it bubbles up. Add the spinach and stir till just wilted. Spoon the stir-fry into warm bowls and serve with the sweet potato wedges.
- Tip
Best of British
Minute steaks are thin steaks that take just a minute or two to cook. Our high welfare beef comes from farmers in Yorkshire and the Peak District who really look after their cattle.