1 pound lean ground beef
2 tablespoons soy sauce
3 tablespoons olive oil
1 teaspoon lemon juice
2 cloves garlic, minced
1 dash Italian seasoning
Combine lean ground beef, soy sauce, olive oil, lemon juice, garlic, Italian seasoning and seasoning. Arrange on a medium baking sheet. Coat with 2 tablespoons of the sauce. Cover with waxed paper and refrigerate overnight.
Allow to marinate 1 hour.
In a medium saucepan over medium-high heat, heat soy sauce to 375 degrees F (190 degrees C).
Sprinkle beef mixture with Italian seasoning and simmer until lightly browned. Drain excess liquid from pan. Remove meat from marinade; discard marinade.
Heat 4 tablespoons of the beef reduction sauce, browning thoroughly, in a small skillet over medium heat. Stir in chopped onion. Return beef mixture to pan. Stir in Italian seasoning, bay leaf, fresh parsley, and top with chicken salad and pasta. Toast in the preheated 350 degrees F (175 degrees C) oven for 30 minutes, or until pasta is al dente. Remove the bowl from heat and toss with the chicken salad mixture. Serve immediately.
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