Asian Pasta Salad with Beef, Broccoli and Bean Spro

Name: Asian Pasta Salad with Beef, Broccoli and Bean Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soy-Ginger 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; 3/4 teaspoon hot red pepper flakes; 2 tablespoons mayonnaise; 1/4 cup vegetable oil; Pasta Salad:; 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; 1/2 cup chopped roasted (or honey-roasted) peanuts; 1/4 cup chopped fresh cilantro

Servings: persons

Soy-Ginger 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
3/4 teaspoon hot red pepper flakes
2 tablespoons mayonnaise
1/4 cup vegetable oil
Pasta Salad:
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
1/2 cup chopped roasted (or honey-roasted) peanuts
1/4 cup chopped fresh cilantro

1
Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup.
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
Store in a clean jar with lid.
4
Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle.
5
Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender.
6
Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet.
7
Set aside while preparing remaining salad ingredients.
8
Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag.
9
(Can be covered and refrigerated several hours at this point).
10
When ready to serve, add dressing; toss to coat and serve.

1225

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Soy-Ginger Dressing:, 3 medium garlic cloves, minced, 6 tablespoons soy sauce, 1 tablespoon rice wine vinegar, and more.

Yes, Asian Pasta Salad with Beef, Broccoli and Bean Sprouts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions