Beef And Broccoli Pasta Salad

• 1/3 c. soy sauce
• 1/4 c. vegetable oil
• 1 Tbsp. plus 2 1/3 tsp. dry sherry
• 1 tsp. grated orange peel
• 1/2 tsp. ground ginger
• 1/3 tsp. garlic, minced
• 1 lb. beef flank steak
• 1 lb. rotini
• water as needed
• 9 to 10 oz. fresh broccoli florets, steamed
• 1/3 c. Italian dressing
• 2 Tbsp. plus 2 tsp. soy sauce
• ground white pepper

1. Combine soy sauce, oil, sherry, orange peel, ginger and garlic.
2. Remove 2 tablespoons plus 2 teaspoons marinade; cover and refrigerate.
3. Pour remaining marinade over beef.
4. Refrigerate 4 hours or overnight.
5. Remove beef from marinade; discard marinade. Roast at 400u0b0 to desired doneness.
6. Cool.
7. Thinly slice beef; reserve.
8. Cook rotini in boiling water 12 minutes.
9. Drain and cool.
10. Combine rotini, beef, broccoli, reserved marinade, dressing, soy sauce and white pepper.
11. Mix gently, but well.

soy sauce, vegetable oil, sherry, ground ginger, garlic, beef flank, rotini, water, fresh broccoli florets, italian dressing, soy sauce, ground white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571153 (may not work)