| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 4 200g Oyster blade steaks, dices
- 2 cups Dry paste, eg spirals
- 2 Onions, sliced
- 100 g Sun-dried tomato, sliced thinly
- 100 g Kalamata olives, pitted
- 0,25 bunch Basil, chopped
- 0,25 bunch Chives, chopped
- 250 g Cherry tomatoes, halved
- 200 g Rocket or mixed lettuce leaves
- 2 tbsp olive oil
- 1 tbsp Balsamic Vinegar
- 1 tbsp Soy sauce
Ingredients
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Instructions
- 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.
Recipe Notes
Tip:
- Try a wholemeal or whole grain pasta to boost fibre intake.
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