Operation Transformation's South American Stir Fry is a quick & easy dinner to make tonight!


  • 250g sirloin/fillet steak, cut into strips
  • 300g potatoes, peeled and chopped into cubes

  • 1 tomato, halved and cut into lengths

  • 1 red pepper, deseeded and sliced
  • 1 orange pepper, deseeded and sliced
  • ½ red onion, cut into wedges
  • 2 cloves of garlic, crushed

Food Staples:

  •  75mls reduced sodium soy sauce
  • 1 tablespoon balsamic vinegar

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon dried oregano

  • ½ teaspoon ground cumin

Food Staples:

  • 3 teaspoons rapeseed oil

  • Handful coriander leaves, chopped

  • 1 teaspoon chilli powder (Optional)


  1. Preheat the oven to 180C / 160C fan / gas mark 4
  2. Over a medium heat, add a pot of cold water and add the potato cubes. Par boil the potatoes for approximately 5 – 10 minutes
  3. Spread 1 teaspoon of rapeseed oil on a baking sheet and place your drained par boiled potatoes on the sheet
  4. Drizzle 1 teaspoon of rapeseed oil over potato cubes

  5. Place potato cubes in the oven and cook for 20 – 30 minutes until browned and crispy on the outside

  6. To make the marinade mix the balsamic vinegar, Worcestershire sauce, dried oregano, soy sauce and cumin in a bowl. Mix this marinade well
  7. Add the steak slices to the marinade. If you have time to leave this overnight it will add to the flavour.
  8. Place 1 teaspoon of rapeseed oil in a wok or pan on high heat. Add the marinated meat  to the wok or pan, leaving some of the marinade behind in the bowl
  9. Reduce the heat slightly and cook the meat until brown on the outside
  10. Add the garlic, chopped onion and cook for 1 minute while stirring. Add the chopped peppers
  11. Add the tomato slices, chilli powder and remaining marinade to the pan and stir for several minutes
  12. Serve the steak mixture with the cubed potatoes and garnish with coriander