Vermicelli with Broccoli and Grilled Beef

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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Servings: 4

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  • 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

  • Protein: 37.0 grams
  • Fat: 14.0 grams
  • Carbohydrates: 52.0 grams
  • Calories: 482