INGREDIENTS:1 cup soy sauce
3/4 cup vegetable oil
1/3 cup dry sherry
1 Tbsp. grated orange peel
1 ½ tsps. ground ginger
1 tsp. garlic, minced
3 lbs. flank steak
3 lbs. rotini pasta, uncooked
1 3/4 lbs. fresh broccoli florets, steamed
1 cup prepared Italian dressing
½ cup soy sauce
½ tsp. ground white pepper
Water as neededDIRECTIONS:1. For marinade: Combine soy sauce, vegetable oil, sherry, orange peel, ginger and garlic. Reserve ½ cup of the marinade, cover and refrigerate. Pour the remaining marinade over the flank steak; cover, refrigerate and marinate 4 hours or overnight.
2. Preheat oven to 400°F. Remove beef from the marinade; discard used marinade. Roast the flank steak for 15-20 minutes or to desired doneness; cool. Thinly slice beef and reserve.
3. Cook rotini in boiling water 12 minutes or until pasta is al dente. Drain; cool.
4. Combine cooked pasta, beef, broccoli, reserved marinade, dressing, soy sauce and white pepper; chill to allow flavors to blend.
5. For each serving: Plate about 1 ½ cups per person.
NUTRITIONAL INFORMATION: Calories 409 (23% from fat); Fat 15g (sat. 3g); Protein 21g; Carbohydrates 47g; Chol. 28mg (cholesterol per day 9%); Sodium 967mg (sodium per day 40%); Fiber 25 (fiber per day 0%)
SERVINGS:24 servingsPHOTO CREDIT:Photo Credit: NATIONAL CATTLEMEN'S BEEF ASSOCIATION
