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Beef & Broccoli Pasta Salad
RecipeBeef Cuts
Beef & Broccoli Pasta Salad
Strips of marinated flank steak tossed with rotini and steamed broccoli tossed with Italian dressing, orange peel and soy sauce.
Yield: 24 servings
1. Combine soy sauce, oil, sherry, orange peel, ginger and garlic. Cover and refrigerate 1/2 cup marinade. Pour remaining marinade over beef. Refrigerate 4 hours or overnight.

2. Remove beef from marinade; discard marinade. Roast in 400°F oven 15 to 20 minutes or to desired doneness; cool. Thinly slice beef; reserve.
Soy sauce1 cup
Vegetable oil3/4 cup
Dry sherry1/3 cup
Grated orange peel1 tablespoon
Ground ginger1 1/2 teaspoons
Garlic, minced1 teaspoon
Beef Flank Steak (IMPS/NAMP 193)3 pounds
3. Cook rotini in boiling water 12 minutes or until al dente. Drain; cool.

4. Combine rotini, beef, broccoli, reserved marinade, dressing, soy sauce and white pepper; chill.

5. For each serving: Plate about 1-1/2 cups chilled pasta salad.
Rotini, uncooked3 pounds
Water as needed
Fresh broccoli florets, steamed1 3/4 pounds
Prepared Italian dressing1 cup
Soy sauce1/2 cup
Ground white pepper1/2 teaspoon

Nutrition information per serving: 389 calories; 13 g fat(3 g saturated fat; 1 g monounsaturated fat); 33 mg cholesterol; 943 mg sodium; 47 g carbohydrate; 2.8 g fiber; 21 g protein; 8.6 mg niacin; 0.3 mg vitamin B6; 0.7 mg vitamin B12; 3.1 mg iron; 14.5 mg selenium; 3.0 mg zinc; 53.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of fiber, vitamin B6 and iron
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