300g rump steak, trimmed and cut into strips
4 spring onions, trimmed and sliced
2 garlic cloves, peeled and chopped
1 yellow pepper deseeded and cut into strips
2 tsp freshly chopped rosemary
2 tbsp capers, drained and rinsed
4 tbsp pitted black olives
400g can chopped tomatoes
Heat the olive oil in a large frying pan over a high heat. Add the steak and cook, stirring for 3-4 minutes or until browned. Remove from the pan using a slotted spoon and reserve.
Lower the heat, add the spring onions and garlic to the pan and cook for 1 minutes. Add the pepper and cook for 3-4 minutes.
Add the rosemary, capers and olives to the pan with the chopped tomatoes. Season to taste with salt and pepper, then simmer for 7 minutes, stirring occasionally. Return the beef to the pan and simmer for 3-5 minutes, or until the sauce has thickened slightly.
Add the beef sauce to cooked pasta. Toss gently until the pasta is lightly coated. Serve.
The trick to this dish is to brown the beef; frying it at high heat until it has a brown and caramelised outside. I cooked the beef in batches so as not to crowd the beef in order to achieve this brown outside. Any cut of beef will do so long as it’s good for frying.