Asian Broccoli Beef Salad

Serves 8

 

2 tsp. olive oil

2 cups steamed/cooked broccoli pieces

1 lb. flank steak cut into strips 

1 lb. vermicelli pasta, cooked al dente & cooled

Salt & pepper

1/4 cup scallions, finely chopped

1/4 cup toasted peanuts, chopped (optional)

Asian vinaigrette:

3 tsp. soy sauce

2 tsp. roasted sesame oil

4 Tbsp. olive oil

4 Tbsp. rice wine vinegar

Pepper

 

Whisk together soy sauce, rice wine vinegar, sesame oil, and pepper in the bowl. Slowly add the olive oil while whisking to create an emulsion.  Take half the dressing and place into a sturdy plastic storage bag. Take remaining dressing and place in the refrigerator for use later.

 

Place beef strips into the marinade and allow to marinate for an hour in the refrigerator.

Remove beef from marinade.  Discard marinate. Cook beef until reaches an internal temperature of 145° F. (155° for medium well). Remove from heat and allow to cool completely.

 

Toss together dressing, pasta, broccoli and beef.  Top with scallions and peanuts.

 

 

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