Vermicelli with Broccoli and Grilled Beef
A simple cilantro dressing doubles as a baste for the grilled beef for this fresh entree. Broccoli cooks easily with pasta.
|3 tbsp ||red wine vinegar|
|2 tbsp ||soy sauce|
|1 tbsp ||vegetable oil|
|2 tsp ||packed brown sugar|
|1/4 tsp ||red pepper flakes|
|1 tbsp ||chili sauce|
|1 lb. (500g) ||flank or sirloin steak|
|2 tbsp ||chopped fresh cilantro or parsley|
|8 oz. (250g) ||vermicelli pasta|
|4 cups ||broccoli florets|
|1 ||medium tomato, chopped|
|2 ||green onions, sliced|
1. In small bowl, combine vinegar, soy sauce, oil, brown sugar and red pepper flakes. Remove 1 tbsp to small bowl; stir in chili sauce. Spread over both sides of beef. Stir cilantro into remaining dressing. 2. Meanwhile, cook vermicelli in boiling salted water for 8 minutes. Add broccoli and simmer 4 minutes longer. Drain. Heat dressing to boil in microwave or small saucepan. Pour over vermicelli mixture; stir in tomato. Thinly slice beef and toss with vermicelli mixture. Serve sprinkled with green onions. Nutrition Information per serving: 482 calories, 14g total fat.