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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

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High Iron

Low Sodium

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Beef,

Lunch,

Easy,

Dinner,

Family Favourites,

Pasta,

Ingredients

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4 x 200g Quality Mark rump steaks

A healthy serving of beef or lamb is about the size of a deck of cards.

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pasta

Try a wholemeal or whole grain pasta to boost fibre intake.

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2 sliced onions

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100g thinly sliced sun-dried tomatoes

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100g pitted kalamata olives

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1/4 cup chopped basil leaves

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1/4 cup chopped chives

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250g halved cherry tomatoes

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200g lettuce

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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

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

2

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.

3

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

4

In a bowl, mix the tomatoes, olives, onions, herbs, cooked beef and pasta; season with olive oil, balsamic vinegar and soy sauce.

5

Just before serving, add rocket or mixed lettuce leaves.

More info

Nutrition Information per Serving (375g)

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

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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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