Most Popular Menu Asian Pasta Salad with Beef, Broccoli and Bean Sprouts :: Best Family Recipes

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Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

"A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts."

Ingredients :

Soy-Ginger Dressing:
three medium garlic cloves, minced
6 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon floor ginger
3/4 teaspoon hot pink pepper flakes
2 tablespoons mayonnaise
1/4 cup vegetable oil
Pasta Salad:
2 tablespoons salt
1 pound penne pasta
8 oz. Broccoli florets
1 pound uncommon deli roast pork, sliced 1/eight inch thick and cut into bite-length strips
3 medium carrots, peeled and coarsely grated
1 medium pink bell pepper, reduce into chunk-length strips
2 cups bean sprouts
three inexperienced onions, thinly sliced
1/2 cup chopped roasted (or honey-roasted) peanuts
1/4 cup chopped clean cilantro

Instructions :

Prep :	Cook : 8M	Ready in :

Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise till clean, then in a sluggish constant circulation, whisk in oil to make an emulsified dressing; hold chilled till equipped to toss with salad. Store in a smooth jar with lid.
Bring 1 gallon of water and a pair of tablespoons of salt to boil in a massive soup kettle. Add pasta and, the use of bundle times as a guide, boil, stirring often and including broccoli the ultimate 1 minute, until just soft. Drain very well (do now not rinse) and unload onto a huge, lipped cookie sheet. Set aside while preparing ultimate salad ingredients.
Place all salad components (besides soy-ginger dressing) in a massive bowl or transfer to a gallon-size zipper bag. (Can be included and refrigerated several hours at this point). When geared up to serve, add dressing; toss to coat and serve.

Notes :

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