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!
Course Main Entree, Side Dish
Keyword cold pasta salad, pasta salad recipe
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
salt and pepper to taste
2cupscherry or grape tomatoes
1bunchgreen onions, ends trimmed and chopped
For the Mongolian Beef Dressing
1/2cuplite soy sauce
1tablespoongarlic, peeled and minced
1tablespoonfresh ginger juice (from about 2 tablespoons grated ginger)
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.