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Beef and Pasta Salad

Peter Timbs Meats

Beef and Pasta Salad


  • 4 x 200g Quality Mark Rump 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 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon 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 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.
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