Beef and Pasta Salad
Rump Steak Salad with Pasta and Sun-dried Tomato
4 - 6
Serves
20 mins
Prep Time
15 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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High Iron
Low Sodium
Beef,
Lunch,
Easy,
Dinner,
Family Favourites,
Pasta,
Ingredients
600g Quality Mark rump steak
i
sliced
350g pasta
i
cooked according to packet instructions
2 onion
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 (375g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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