Peruvian Jumping Beef | Abel & Cole
Peruvian Jumping Beef
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Prep: 10 mins + marinating
Cook: 50 mins
Called lomo saltado in Peru, this quick dinner sees strips of organic minute steak dive head first into a tangy tamari sauce. Stir-fried with fresh tomatoes, spinach and chilli, and served with chunky sweet potato wedges.
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587 kcal
(per portion)
Ingredients you'll need
  • 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
From your kitchen
  • 2 tbsp sunflower or olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    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.

  • 2.

    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.

  • 3.

    Slice the minute steaks into thin strips. Add to the tamari marinade, turn to coat 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 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.

  • 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.

  • 8.

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