Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

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.