Tenderstem® broccoli & Beef Lomo Saltado

Tenderstem® broccoli & Beef Lomo Saltado

A delicious recipe all the way from Peru for you to try out.

Preparation time

15 minutes

Cooking time

1 hour

Serves

2

Dietary requirements

  • Dairy free
  • Gluten free
  • Nut free

Nutritional information per serving

  • kcal 558
  • Fat 22.9g High
  • Saturates 5g Low
  • Carbs 46.3g
  • Sugars 19g Low
  • Fibre 13g
  • Protein 35.1g
  • Salt 1.36g Low
Try with Frozen Tenderstem®

Method

  1. Preheat the oven to 200ºC/fan 180ºC/gas 6.

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

  3. 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.

  4. While the sweet potatoes are cooking, steam the Tenderstem® broccoli for 3-4 minutes until it’s tender but still with some bite. Remove from the pan immediately and put in a bowl of iced water to stop it cooking further.

  5. Heat the remaining 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.

  6. Add the cherry tomatoes, Tenderstem® broccoli and spring onions, and season with salt and pepper. Stir well.

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

  8. Serve covered in its juices and, if desired, with a mixture of rice combined with sweetcorn and Tenderstem® broccoli on the side.

More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.