Peruvian Jumping Beef | Abel & Cole
Peruvian Jumping Beef
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Prep: 10 mins + marinating
Cook: 25-30 mins
The most delicious thing to come out of Latin America since salsa, this punchy beef will have you booking seats on the next flight to Cusco.
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544 kcal
(per portion)
Ingredients you'll need
  • 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
From your kitchen
  • 2 tbsp sunflower or olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Baking tray
  • Non-metallic bowl
  • Deep frying pan or wok
Step by step this way
  • 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.

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