|Per 100g||Per Serve|
|Saturated Fat (g)||0.8||3.0|
1 tbsp mild and light olive oil
1 clove garlic (crushed)
110g lean sirloin or rump steak, cut into matchstick slivers
50g fine green beans, trimmed and halved
1/2 red pepper, finely sliced
6 baby plum tomatoes, halved
50g mixed canned beans, e.g. adzuki, pinto, kidney bean
50g pitted black olives
1 tbsp sun dried tomato paste or red tomato pesto
1 tbsp balsamic vinegar
4 - 6 leaves of fresh basil, chopped
Wok or large frying pan
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1.Cook the pasta in a large pan of fast boiling water following the instructions on the pack. Add the fine green beans to the pan for the last 5 minutes of cooking. Drain and set aside in colander.
2.Meanwhile, using a wok or large frying pan, stir fry garlic and steak slivers in the olive oil over a high heat for 2 -3 minutes to brown the meat.
3.Add the red pepper strips and cook for a further 2 – 3 minutes.
4.Add the tomatoes and cook for 2 – 3 minutes until they just start to lose their shape.
5.Add remaining ingredients including the dressing and cook for a further 2 minutes before gently adding the cooked pasta and green beans.
6.Heat through and serve.