Beef and Pasta Salad
Rump Steak Salad with Pasta and Sun-dried Tomato
4 - 6
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Quick and Easy,
4 x 200g Quality Mark rump steaks
A healthy serving of beef or lamb is about the size of a deck of cards.
Try a wholemeal or whole grain pasta to boost fibre intake.
2 sliced onions
100g thinly sliced sun-dried tomatoes
100g pitted kalamata olives
1/4 cup chopped basil leaves
1/4 cup chopped chives
250g halved cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp soy sauce
To Make Salad
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.
Nutrition Information per Serving (375g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)