ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Barbecue Beef Sandwiches

Becky Luigart-Stayner; Jan Gautro
Yield 8 servings (serving size: 3/4 cup beef and 1 roll)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.