Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

This has such a nice flavor. I got the recipe from Light & Tasty magazine, but they serve the identical dish at the restaurant by where I work.

Ingredients Nutrition


  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.
Most Helpful

this was a good combination of ingredients but I felt that the rice wine vinegar should be reduced slightly, just personal preference, otherwise it was very good! thanks for sharing!...Kitten:)

Kittencal@recipezazz June 20, 2007

Yet another awesome dish that's more than the sum of its parts. I used fresh grated ginger 'cause I had it, and a few different veggies. The dressing makes it! I used a bulgogi-type marinade for the beef and grilled it jsut before serving the salad. Thanks for a great new addition to our menu!

Ma Field July 03, 2007

This is so delicious! And easy to make. I made it almost as written, and it's got a little kick so depending on the level of heat you like you might want to cut down on the cayenne. I also find sesame oil a bit overwhelming so I halved the amount. I made it with whole wheat linguine. Not only is this delicious, it's perfect for next day (and the next). It gets better with time. It's perfect for taking to work for lunch. I just kept adding ingredients as needed to the base of the salad (over the next couple of days--kept great in the fridge). This would also be great for a potluck and (although I didn't try) good with chicken or tofu.

ts in ottawa June 02, 2007