Barbecue Beef Sandwiches

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.

Yield: 8 servings (serving size: 3/4 cup beef and 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 439
  • Calories from fat: 27%
  • Fat: 13.2g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 33.5g
  • Carbohydrate: 44.2g
  • Fiber: 2.6g
  • Cholesterol: 46mg
  • Iron: 4.3mg
  • Sodium: 1057mg
  • Calcium: 125mg

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

Preparation

  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.
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