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Beef and Pasta Salad

Rump Steak Salad with Pasta and Sun-dried Tomato

4 - 6

Serves

20 mins

Prep Time

15 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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High Iron

Low Sodium

tag

Beef,

Lunch,

Easy,

Dinner,

Family Favourites,

Pasta,

Ingredients

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600g Quality Mark rump steak

i

sliced

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350g pasta

i

cooked according to packet instructions

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2 onions

sliced

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100g sun-dried tomatoes

thinly sliced

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100g Kalamata olives

pitted

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a small handful of basil leaves

chopped

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a small handful of chives

sliced

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250g cherry tomatoes

halved

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120g mesclun

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2 tbsp olive oil

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1 tbsp balsamic vinegar

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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.

More info

Nutrition Information per Serving (375g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1804 (431)kJ

Protein

40.3g

Total Fat

13.7g

Saturated Fat

3.9g

Carbs

34.5g

Sugars

7.7g

Sodium

995mg

Iron*

5.9mg

* Percentage of recommended daily intake (Aust/NZ)

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