Beef pasta salad

The Western Star - - LIFE - Recipe from beefand­

SERVES: 4 In­gre­di­ents

4 x 200g oys­ter blade 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 tbs olive oil

1 tbs bal­samic vine­gar 1 tbs soy sauce


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 tbs of oil and cook the beef in three 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.

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