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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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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