Thai Beef Noodle Salad

• 1/2 cup reduced sodium soy sauce
• 1/2 cup rice wine vinegar
• 3 tablespoons orange juice
• 3 tablespoons canola oil
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 2 teaspoons ground ginger
• 1 teaspoon peanut butter
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 12 ounces spaghetti, uncooked
• 1 cup broccoli floret
• 1 cup snow peas
• 1 cup red pepper, julienned
• 1 cup zucchini, julienned
• 1/2 cup celery, thinly sliced
• 1 lb boneless beef top sirloin steak, cooked and cut into thin strips
• 2 tablespoons sesame seeds (optional)

1. For dressing, combine the first 10 ingredients in a blender; cover and process until blended.
2. Cook spaghetti; drain and place in a large bowl.
3. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate at least 2 hours.
4. Just before serving, sprinkle with sesame seeds, if desired.

soy sauce, rice wine vinegar, orange juice, canola oil, sesame oil, garlic, ground ginger, peanut butter, salt, cayenne pepper, broccoli floret, snow peas, red pepper, zucchini, celery, boneless beef, sesame seeds

Taken from www.food.com/recipe/thai-beef-noodle-salad-190914 (may not work)