This Asian-inspired pasta salad is packed with flavors and textures. Tender beef, crisp broccoli, and crunchy bean sprouts are tossed with a tangy dressing and served over a bed of cooked pasta for a satisfying and healthy meal. Ready in just 30 minutes, this salad is perfect for a quick weeknight dinner or a refreshing lunch. It's a crowd-pleaser that combines the best of Asian and Western cuisines.
Ingredients
- 8 ounces of pasta (any type)
- 1 pound of beef sirloin, thinly sliced
- 2 cups of broccoli florets
- 1 cup of bean sprouts
- 2 green onions, thinly sliced
- For the dressing:
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 1 teaspoon of grated ginger
- 1 clove of garlic, minced
- Salt and black pepper to taste
Directions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat some oil over medium-high heat. Add the beef slices and cook for 2-3 minutes per side, or until browned and cooked to your desired doneness. Remove from the skillet and set aside.
- In the same skillet, add the broccoli florets and cook for 3-4 minutes, or until tender-crisp. Remove from the skillet and set aside.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, salt, and black pepper to make the dressing.
- In a large bowl, combine the cooked pasta, cooked beef, cooked broccoli, bean sprouts, and green onions.
- Pour the dressing over the ingredients and toss until everything is well coated.
- Serve the Asian pasta salad immediately, or refrigerate for later. It can be enjoyed warm or cold.
