A simple cilantro dressing doubles as a baste for the grilled beef for this fresh entrée. Broccoli cooks easily with pasta.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
- 3 Tbsp. (45 mL) Red wine vinegar
- 2 Tbsp. (30 mL) Soy sauce
- 1½ cups (375 mL) Coarsely chopped Ontario onions
- 1 Tbsp. (15 mL) Vegetable oil
- 2 tsp (10 mL) Packed brown sugar
- 1/4 tsp (1 mL) Red pepper flakes
- 1 Tbsp. (15 mL) Chilli sauce
- 1 lb. (500 g) Flank or sirloin steak
- 2 Tbsp. (30 mL) Chopped fresh cilantro or parsley
- 8 oz. (250 g) Vermicelli pasta
- 4 cups (1L) Ontario broccoli florets
- 1 Medium Ontario tomato, chopped
- 2 Ontario green onions, sliced
Directions
- In small bowl, combine vinegar, soy sauce, oil, brown sugar and red pepper flakes. Remove 1 Tbsp (15 mL) to small bowl; stir in chili sauce. Spread over both sides of beef. Stir cilantro into remaining dressing.
- Grill beef over medium-hot coals for about 10 minutes each side or until desired doneness. (Or broil under broiler.)
- 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.
© – Source: Foodland Ontario, 2009.
Nutrition Information per serving:
- Calories: 487 kcal
- Protein: 32 g
- Fat: 10 g
- Carbohydrate: 68 g
- Fibre: 6 g
- Sodium: 547 mg
- Calcium: 109 mg
- Iron: 5 mg
