Adapted from Cooking Light, January/February 2004. Tastes better the next day, when the spices have had time to infuse the beef.
1 1/2 cups low-sodium beef broth or stock 1/4 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 lbs. flank steak, trimmed 2 teaspoons hoisin sauce 1/4 cup chopped fresh cilantro 8 sandwich rolls or hamburger buns
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.