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.

Ingredients

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

Directions

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.

Source: http://www.foodland.gov.on.ca