Ingredients
| Quantity | 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: www.foodland.gov.on.ca