1 1/2 C. low-sodium beef broth
1/2 C. low-sodium soy sauce
1/2 C. water
1/4 C. rice vinegar
2 T. dark brown sugar
2 T. molasses
2 tsp. five-spice powder
1 tsp. crushed red pepper
1/2 tsp. freshly ground black pepper
1 C. chopped onion
2 lb. flank steak, trimmed
1 T. hoisin sauce
1/4 C. chopped fresh cilantro
8 (2 1/2-oz.) hoagie rolls

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.

Yield: 8 servings
Serving size: 3/4 C. beef and 1 roll

Calories: 429
Fat: 13.2g
Fiber: 2.6g