Asian Pasta Salad with Beef and Broccoli
Portion Size: 1 ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| Soy-Ginger Dressing: | |
| 3 medium garlic cloves | Wash, peel and mince |
| 1/3 cup light soy sauce | |
| 2 tablespoons rice wine vinegar | |
| 1 tablespoon sugar | |
| 1 tablespoon sesame oil | |
| 1 teaspoon ground ginger | |
| 3/4 teaspoon hot red pepper flakes (optional) | |
| 2 tablespoons light mayonnaise | |
| 1/4 cup vegetable oil | |
| Pasta Salad: | |
| 1 pound pasta | May use whole grain |
| 4 cups broccoli florets | Wash, trim and cut |
| 1 pound rare deli roast beef | Sliced 1/8 inch thick and cut into bite-size strips |
| 3 medium carrots | Wash, peel and shred |
| 1 medium red bell pepper | Wash, trim and shred |
| 4 green onions | Wash, trim and thinly slice |
| 1/2 cup chopped unsalted roasted (or honey-roasted) peanuts | |
| 1/4 cup chopped fresh cilantro | Wash, trim and chop fine |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a small bowl. | |
| 2 | 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 |
| 3 | Bring water to boil in a large stock pot | |
| 4 | Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, cook until just tender | |
| 5 | Drain thoroughly (do not rinse) Set aside while preparing remaining salad ingredients | |
| 6 | In a large bowl add pasta, roast beef, carrots andred bell pepper. | |
| 7 | Add dressing and toss to coat | |
| 8 | Serve on individual plates and top with green onions, peanuts and cilantro |
Posted in Beef Lunch Recipes
