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.

Preparation Time: 15 minutes

Cooking Time: 20 minutes



Red wine vinegar

3 Tbsp. (45 mL)

Soy sauce

2 Tbsp. (30 mL)

Coarsely chopped Ontario onions

1½ cups (375 mL)

Vegetable oil

1 Tbsp. (15 mL)

Packed brown sugar

2 tsp (10 mL)

Red pepper flakes

1/4 tsp (1 mL)

Chili sauce

1 Tbsp. (15 mL)

Flank or sirloin steak

1 lb. (500 g)

Chopped fresh cilantro or parsley

2 Tbsp. (30 mL)

Vermicelli pasta

8 oz. (250 g)

Ontario broccoli florets

4 cups (1L)

Medium Ontario tomato, chopped

Ontario green onions, sliced



  1. 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.
  2. Grill beef over medium-hot coals for about 10 minutes each side or until desired doneness. (Or broil under broiler.)
  3. 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

Last Update – August 15, 2017

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