|
A simple cilantro dressing doubles as a baste for the grilled
beef for this fresh entrée. Broccoli cooks easily with
pasta.
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|
| Preparation Time: |
15 minutes |
| Cooking Time: |
20 minutes |
| |
Serves 4
|
| 3 tbsp (50 mL) |
red wine vinegar |
| 2 tbsp (25 mL) |
soy sauce |
| 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) |
chili sauce |
| 1 lb (500 g) |
flank or sirloin steak |
| 2 tbsp (25 mL) |
chopped fresh cilantro or
parsley |
| 8 oz (250 g) |
vermicelli pasta |
| 4 cups (1 L) |
Ontario Broccoli florets |
1
|
medium Ontario Tomato, chopped |
| 2 |
Ontario Green Onions, sliced |
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.
| Nutritional Information: |
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| 1 Serving: |
|
|
Protein: |
37 grams |
|
Fat: |
14 grams |
|
Carbohydrates: |
52 grams |
|
Calories: |
482 |
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