Barbecue Beef Sandwiches

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.