225 g (8 oz) lean Scotch Beef sirloin or rump steaks, cut into thin strips
60 ml (4 tbsp) tomato salad dressing
3 cloves garlic, crushed
1 orange pepper, deseeded and cut into chunks
250 g (9 oz) fresh or cooked pasta
8 cherry tomatoes, halved
30 ml (2 tbsp) fresh basil, torn
- In a large non-stick wok or saucepan heat 15 ml (1 tbsp) of the tomato salad dressing and fry beef steak strips with garlic, for 2-3 minutes or until the meat is browned. Add pepper and cook for 2 minutes.
- Add fresh or cooked pasta, cherry tomatoes, remainder of the tomato salad dressing and fresh basil.
- Cook for a further 1-2 minutes. Season.
Serve with mixed leaf salad and crusty bread.