Barbecue Beef Sandwiches

Barbecue Beef Sandwiches Recipe
Becky Luigart-Stayner; Jan Gautro
The flavors of this dish are actually better the next day, when the spices have had time to infuse the beef. We enjoyed this Asian-inspired barbecue served on sandwich rolls or hamburger buns, and then sprinkled with sesame seeds for kick.


8 servings (serving size: 3/4 cup beef and 1 roll)

Recipe from

Cooking Light

Nutritional Information

Calories 439
Caloriesfromfat 27 %
Fat 13.2 g
Satfat 6.2 g
Monofat 4.5 g
Polyfat 1.4 g
Protein 33.5 g
Carbohydrate 44.2 g
Fiber 2.6 g
Cholesterol 46 mg
Iron 4.3 mg
Sodium 1057 mg
Calcium 125 mg


1 1/2 cups low-sodium beef broth
1/2 cup low-sodium soy sauce
1/2 cup water
1/4 cup rice vinegar
2 tablespoons dark brown sugar
2 tablespoons molasses
2 teaspoons five-spice powder
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1 cup chopped onion
2 pounds flank steak, trimmed
1 tablespoon hoisin sauce
1/4 cup chopped fresh cilantro
8 (2 1/2-ounce) hoagie rolls


Combine first 9 ingredients in a large Dutch oven over medium-high heat, and bring to a boil. Add onion and beef; return to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes or until beef is tender, stirring occasionally. Remove from heat; let stand 10 minutes. Transfer beef to a cutting board, reserving cooking liquid in pan. Shred beef with 2 forks. Return shredded beef to pan; stir in hoisin sauce. Bring the mixture to a boil; reduce heat, and simmer 20 minutes or until most of the liquid evaporates, stirring occasionally. Remove from heat, and let stand 5 minutes. Stir in cilantro. Serve on rolls.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

January 2004
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