Asian Pasta Salad with Beef, Broccoli and Bean Sprouts Tarifi

Malzemeler

• 3 medium garlic cloves, minced6 tablespoons soy sauce1 tablespoon rice wine vinegar1 tablespoon sugar1 tablespoon sesame oil1 teaspoon ground ginger0.75 teaspoon hot red pepper flakes2 tablespoons mayonnaise0.25 cup vegetable oil2 tablespoons salt1 pound penne pasta8 ounces broccoli florets1 pound rare deli roast beef, sliced 1/8 inch thick and cut into bite-size strips3 medium carrots, peeled and coarsely grated1 medium red bell pepper, cut into bite-size strips2 cups bean sprouts3 green onions, thinly sliced0.5 cup chopped roasted (or honey-roasted) peanuts0.25 cup chopped fresh cilantro

Hazırlanışı

1. 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.
2. 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.
3. 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.

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