4 x 200g oyster blade steaks, trimmed of fat, 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 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp soy sauce, salt reduced
- Cook the pasta as per packet instructions - strain in colander and leave to cool in cold water.
- Heat a wok to hot, 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.
- In a bowl, mix the cherry tomatoes, sun-dried 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.
This recipe was brought to you by The Main Meal