- 2 sweet potatoes
- 1 garlic clove
- 50g tamari
- 2 tbsp red wine vinegar
- 1 tbsp Worcester sauce
- ½ tsp dried oregano
- ½ tsp ground cumin
- 2 top rump minute steaks
- 1 red onion
- 2 tomatoes
- 1 chilli
- 100g baby leaf spinach
- 2 tbsp sunflower or olive oil
- Sea salt
- Freshly ground pepper
Heat your 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. Toss to coat. Bake the wedges for 40 mins, turning once, till golden and cooked through.
Meanwhile, peel and crush or finely chop the garlic. Scrape into a non-metallic bowl. Add the tamari, 2 tbsp red wine vinegar, 1 tbsp Worcester sauce and ½ tsp each dried oregano and ground cumin. Whisk together.
Slice the minute steaks into thin strips. Add to the tamari marinade, turn to coat and set aside to marinate for 10 mins.
Peel and thinly slice the red onion. Roughly chop the tomatoes. Halve, deseed and slice the chilli.
Warm a deep frying pan or wok over a high heat for 1 min. Add 1 tbsp oil. Lift the beef from the marinade (keep this for later), add to the pan or wok and stir fry for 2-3 mins till browned.
Add the onion, tomatoes and chilli to the pan. Stir fry for 2-3 mins till the onion has softened a little.
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.