Ingredients
600g Quality Mark rump steaks
sliced
350g pasta
i
cooked according to packet instructions
2 onions
sliced
100g sun-dried tomatoes
thinly sliced
100g Kalamata olives
pitted
a small handful of basil leaves
chopped
a small handful of chives
sliced
250g cherry tomatoes
halved
120g mesclun
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp soy sauce
Method
To Make Salad
1
Heat a wok to hot and add 1 tbsp of oil and cook the beef in 3 batches over a high heat until well coloured. Set aside and loosely cover with aluminium foil.
2
Cook the onions in the wok over low heat until soft and translucent. There’s no need to add oil.
3
In a bowl, mix the tomatoes, olives, onions, herbs, cooked beef and pasta; season with olive oil, balsamic vinegar and soy sauce.
4
Just before serving, add the salad leaves.
Nutrition Information per Serving (337g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2158 kJ (516 kcal)
Protein
34.2g
Total Fat
17.9g
Saturated Fat
3.8g
Carbs
48.5g
Sugars
9.4g
Sodium
892mg
Iron*
7.0mg
* Percentage of recommended daily intake (Aust/NZ)
