Beef and Pasta Salad
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Beef and Pasta Salad

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<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4-6 Serves 4-6
Excellent source of iron Excellent source of iron
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Ingredients

  • 4 x 200g Quality Mark Rump Steaks, diced
  • 2 cups dry pasta, eg spirals
  • 2 onions, sliced
  • 100g sun-dried tomato, sliced thinly
  • 100g Kalamata olives, pitted
  • ¼ bunch basil, chopped
  • ¼ bunch chives, chopped
  • 250g cherry tomatoes, halved
  • 200g rocket or mixed lettuce leaves
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon soy sauce

Method

Cook the pasta as per packet instructions - strain in colander and leave to cool in cold water.

Heat a wok to hot and add 1 tbsp of oil and cook the beef in 3 batches; set aside when cooked and loosely cover with aluminium foil.

Cook the sliced onions in the wok over low heat until soft and translucent. There’s no need to add oil.

In a bowl, mix the tomatoes, olives, onions, herbs, cooked beef and pasta; season with olive oil, balsamic vinegar and soy sauce. Just before serving, add rocket or mixed lettuce leaves.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 375g
Energy kJ (kcal) 1804 (431)
Protein (g) 40.3
Fat (g) 13.7
Saturated (g)
3.9
Carbohydrate (g) 34.5
Sugars (g)
7.7
Sodium (mg) 995
Iron (mg) 5.9
Zinc (mg) 8.5
Vitamin B12 (ug) 5.4
Vitamin D (ug) 0
Selenium (ug) 10.7

This dish fulfills the essential daily zinc requirements for women, and over half for men.
  • Try a wholemeal or whole grain pasta to boost fibre intake.
  • A healthy serving of beef or lamb is about the size of a deck of cards.

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

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