Mongolian Beef Pasta Salad is all your favorite Mongolian beef flavors in cold salad form! With al dente rotini, tender beef, juicy grape tomatoes, and green onions tossed in a sweet and savory sauce, it’s a guaranteed crowd pleaser!
You guys, tomorrow is 4th of July! Seriously, where does time go?
Wasn’t it just yesterday when we were bundled up in thick coats and woolen mittens to ward off the cold? Now it’s so crazy hot, I want to run around buck naked if only I had the bod.
If you’re looking for an easy pasta salad recipe that packs big flavors, this is it! With firm-to-bite spiral noodles, tender beef sirloin, juicy grape tomatoes, and green onions tossed in a sweet and savory sauce, it has all your favorite it’s sure to be a hit with the crowd. It has all the Mongolian beef flavors you love in cold salad form.
This Mongolian Beef pasta is truly a must for Summer’s potlucks. It can be made ahead of time and stored in the fridge until ready to serve for hassle-free entertaining. And since there’s no mayo to spoil things quickly, it fares better in the trifling heat. Perfect for picnics in the park!
Tips on How to Make Mongolian Beef Pasta Salad:
- The recipe includes an easy Mongolian beef sauce to dress the salad but you can definitely make things easier by using bottled Mongolian sauce sold in stores.
- The rotini’s spiral ridges are great for soaking up the flavorful sauce but feel free to swap with penne or whatever short pasta you have on hand.
- Extract the juice from freshly grated ginger to use for the dressing so this way, you get all the flavor but without peppery bits to bite into. Or you can substitute the fresh ginger juice with about 1/2 teaspoon of powdered ginger if you like.
Give this Mongolian beef pasta salad a try. You’ll definitely love its sweet and savory taste and how quick and easy it is to make for weeknight dinner meals or for large gatherings. Enjoy!
- 1 pound Top sirloin
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 pound rotini pasta
- 2 cups cherry or grape tomatoes
- 1 bunch green onions, ends trimmed and chopped
For the Mongolian Beef Dressing
- 1/2 cup lite soy sauce
- 1/4 cup brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon garlic, peeled and minced
- 1 tablespoon fresh ginger juice (from about 2 tablespoons grated ginger)
- 1/4 teaspoon freshly-ground pepper
- In a bowl, season sirloin with salt and pepper to taste. Let stand to marinate for about 7 to 10 minutes.
- In a wide pan over high heat, heat vegetable oil. Add beef in a single layer and cook for about 3 to 4 minutes on each side or until nicely seared and cooked through. Remove from pan and allow to cool completely in the refrigerator. Slice diagonally into thin strips.
- In a pot over medium heat, bring about 4 quarts water it a boil. Add pasta and cook according to package's directions until firm to bite. Drain and rinse well. Let cool.
- In a small bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger juice, and pepper. Whisk together until well blended and sugar is dissolved.
- In a large bowl, combine pasta, beef, tomatoes and green onions. Drizzle dressing and gently toss to fully coat. Serve cold.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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