Lomo saltado is one of the darlings of Peruvian home cooking. It is family-friendly and easy to make for guests. If you have everything ready and make the rice in advance, you can have dinner in the table in less than 30 minutes.

A type of South American stir-fry, it is usually served with fries, combined with the beef at the last minute. Some people love to put potatoes at the bottom of the plate and cover them with the saucy beef and a side of fluffy, garlicky white rice. This recipe uses roasted sweet potatoes and brown rice for a healthier version.

Serves: 3

Preparation time: 30 minutes

Cooking time: 30 minutes

You will need:

For the Lomo Saltado:

8 oz sirloin steak, cut in bite-size pieces

Salt and pepper

1 garlic clove, crushed

1 sweet potato, cut in 1.5 cm cubes

4 tbsp olive oil (divided)

250g Tenderstem

½ large fresh chilli (or 1 small), seeded and finely sliced

½ medium red onion, cut in thick slices

1 tbsp red wine vinegar

2 tbsp beef stock

150g cherry tomatoes, cut in half

1 spring onion, cut in 1.5cm pieces

Handful coriander leaves

For the Tenderstem rice (optional accompaniment):

1 tbsp olive oil

1 garlic clove, finely chopped

100g brown basmati rice

600ml water

Salt and pepper

1 pack Tenderstem cut in 1-inch pieces

90g sweet corn

What to do:

Preheat the oven to 200oC, or 180oC (fan).

In a bowl, mix the steak pieces with salt, pepper and crushed garlic. Cover and set aside.

Put the sweet potato cubes on a baking tray, season with salt and mix with 3 tbsp of the olive oil. Roast for 20-25 minutes. You will know they are ready when you can easily pierce them with a fork but they still hold their shape.

While the sweet potatoes are cooking, steam the Tenderstem for 3-4 minutes. You want it to be tender but still have a bite. Remove from the pan immediately and put in a bowl with iced water to stop it cooking further.

Heat 1 tbsp of oil in a wok or large frying pan over high heat. Cook the beef quickly, stirring until it browns. Add the chilli and onion, stir and add the red wine vinegar and stock. Let it simmer for 30 seconds, stirring frequently.

Add the cherry tomatoes, Tenderstem and spring onion, and season with salt and pepper. Stir well.

Turn the heat off and sprinkle with roasted sweet potato cubes and coriander leaves.

Serve covered in its juices and, if desired, with rice on the side.

Tenderstem Rice (optional accompaniment)

While the sweet potato cubes are in the oven, heat 1 tbsp olive oil in a small pan over medium heat. Add the garlic and stir for 1 minute. Add the brown rice and stir, making sure every grain is covered in oil. Add the water, bring to a boil, season with salt, turn the heat to low and cover. Cook for 25 minutes. Add the Tenderstem pieces and the corn, stir well and cook for an extra 5-8 minutes. Drain any excess water and serve.

Submitted by www.tenderstem.co.uk