1 1\/2 C. low-sodium beef broth
\n1\/2 C. low-sodium soy sauce
\n1\/2 C. water
\n1\/4 C. rice vinegar
\n2 T. dark brown sugar
\n2 T. molasses
\n2 tsp. five-spice powder
\n1 tsp. crushed red pepper
\n1\/2 tsp. freshly ground black pepper
\n1 C. chopped onion
\n2 lb. flank steak, trimmed
\n1 T. hoisin sauce
\n1\/4 C. chopped fresh cilantro
\n8 (2 1\/2-oz.) hoagie rolls<\/p>\n
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.<\/p>\n
Yield: 8 servings
\nServing size: 3\/4 C. beef and 1 roll<\/p>\n
Calories: 429
\nFat: 13.2g
\nFiber: 2.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n