Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

Ingredients

• 2 cups bean sprouts 
• 8 ounces broccoli florets 
• 3 medium carrots grated peeled
• 0.3 cup cilantro leaves fresh chopped
• 3 medium garlic cloves minced
• 3  green onions thinly sliced
• 1 teaspoon ground ginger 
• 2 tablespoons mayonnaise 
• 1 pound penne pasta 
• 1 medium bell pepper red cut into bite-size strips
• 0.8 teaspoon pepper flakes red hot
• 1 tablespoon rice wine vinegar 
• 1 pound rare deli roast beef sliced cut into bite-size strips
• 0.5 cup roasted peanuts chopped (or honey-roasted)
• 2 tablespoons salt 
• 1 tablespoon sesame oil 
• 6 tablespoons soya sauce 
• 1 tablespoon sugar 
• 0.3 cup vegetable oil 

Equipment

• bowl
• baking sheet
• whisk
• measuring cup

Directions

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. Store in a clean jar with lid.
3. Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle.
4. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender.
5. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
6. 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.