Asian Pasta Salad with Beef, Broccoli and Bean Sprouts recipe
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Ingredients
- 3 medium garlic cloves, minced 6 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon sugar 1 tablespoon sesame oil 1 teaspoon ground ginger ¾ teaspoon hot red pepper flakes 2 tablespoons mayonnaise ¼ cup vegetable oil 2 tablespoons salt 1 pound penne pasta 8 ounces broccoli florets 1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips 3 medium carrots, peeled and coarsely grated 1 medium red bell pepper, cut into bite-size strips 2 cups bean sprouts 3 green onions, thinly sliced ½ cup chopped roasted (or honey-roasted) peanuts ¼ cup chopped fresh cilantro
Nutrition Info
- 467.6 caloriescarbohydrate: 53.7 gcholesterol: 28.6 mgfat: 19.2 gfiber: 5 gprotein: 23.9 gsaturatedFat: 3.4 gservingSize: -sodium: 3119.8 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Asian Pasta Salad with Beef, Broccoli and Bean Sprouts
Directions
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Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing, keep chilled until ready to toss with salad. Store in a clean jar with lid.
Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing, toss to coat and serve.