Asian Pasta Salad with Beef, Broccoli and Bean Sprouts
Asian Pasta Salad with Beef, Broccoli and Bean Sprouts is a dairy free main course. This recipe serves 8. One serving contains 480 calories, 26g of protein, and 19g of fat. If you have rare deli roast beef, ground ginger, roasted peanuts, and a few other ingredients on hand, you can make it.
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.
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.
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.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Essay Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 9 dollars.
Essay Chenin BlancThe Essay Chenin Blanc is a medium-bodied white blend made from South Africa's white varietal, Chenin Blanc. The Chenin Blanc gives the wines its fruit salad, guava and melon aromas and a refreshing acidity. Some sur lie on the less for a few months adds to the complexity and body. A touch of aromatic Viognier complements the fruit structure with some floral hints. The wine is perfect on its own as an aperitif on the porch on a hot summer's day. Chenin Blanc pairs well with a wide range of foods, especially sushi, oysters, Asian curries, sweet-and-sour dishes, and summer salads.Blend: 87% Chenin Blanc, 13% Viognier