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Barbecue Beef Sandwiches

Posted Sep 12 2008 11:50pm

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.

Makes 8 servings.

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