Ingredients and Weight:
- 1 pound dried spiral pasta
- 1 pound flank steak, thinly sliced
- 1 head of broccoli, cut into florets
- 1 (12 ounce) package bean sprouts
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
For the dressing:
* 1/4 cup soy sauce
* 1/4 cup rice vinegar
* 1/4 cup sugar
* 2 tablespoons sesame oil
* 1 tablespoon grated fresh ginger
* 1 teaspoon garlic powder
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cook the pasta according to the package instructions.
- While the pasta is cooking, heat a large skillet over medium-high heat.
- Add the beef to the skillet and cook until browned on all sides.
- Add the broccoli and bean sprouts to the skillet and cook until the broccoli is tender-crisp, about 3-4 minutes.
- In a large bowl, whisk together the dressing ingredients.
- Drain the pasta and add it to the bowl with the dressing.
- Add the beef, broccoli, bean sprouts, green onions, and cilantro to the bowl and toss to coat.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Savory and flavorful with a hint of sweetness
- Colorful and crunchy
- Easy to make and portable
User Comments:
- "This pasta salad is so delicious and satisfying! I love the combination of flavors and textures."
- "It's the perfect dish to bring to a party or picnic."
- "My kids even loved it, which is a huge compliment!"
- "I would definitely recommend this recipe to anyone looking for a tasty and easy Asian-inspired dish."
- "I added some chopped peanuts for extra crunch and it was amazing!"
Special Precautions and Tips:
- If you can't find flank steak, you can substitute another type of thin-sliced beef.
- Be careful not to overcook the broccoli, or it will become mushy.
- For a spicier salad, add a pinch of red pepper flakes to the dressing.
- This salad is best served chilled.
