Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Name: Asian Pasta Salad with Beef, Broccoli and Bean Sprouts
Total time: 80 min
Yield: 8 Servings
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

Cost $20, save $10

Source: Recommended by CookPal

80 Min
8 Servings
$20

Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Cost $20, save $10

Source: Recommended by CookPal

80 Min
8 Servings
$20

INGREDIENTS

Dressing
- 🧄 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
Main
- 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

STEPS

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.

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.

NUTRIENTS

Per 1 serving

🔥

468

Calories

24
Protein
54
Carbs
19
Fats

💡 Ensure the dressing is well emulsified to enhance the flavors.Cook pasta al dente for the best texture in the salad.Refrigerate the salad before serving for a more refreshing taste.