How to Make Asian Pasta Salad with Beef, Broccoli and Bean Sprouts - A Step-by-Step Guide

Asian cuisine is known for its unique combination of flavors and textures, and this Asian Pasta Salad with Beef, Broccoli and Bean Sprouts is a perfect example of that. This dish combines tender strips of beef, crunchy broccoli, and crispy bean sprouts with a savory and tangy dressing, all served over a bed of pasta. The result is a delicious and satisfying meal that's perfect for any occasion.

One of the things that makes this dish so special is the way it brings together the best of...

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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

Information

  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    468 cal.

    • Total Fat: 19g
    • Saturated Fat: 3g
    • Cholesterol: 29mg
    • Sodium: 3120mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 5g
    • Total Sugars: 7g
    • Protein: 24g
    • Vitamin C: 50mg
    • Calcium: 55mg
    • Iron: 4mg
    • Potassium: 633mg