Preheat the oven to 200°C, or 180°C (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.
Recipe courtesy of Tenderstem Broccoli