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    Website by: For Your eyes Only

    Greensbury Market brings you certified organic meat as seen on the Oprah Winfrey Show and Jon & Kate Plus 8.

      RECIPE TITLE "Barbecue Beef Sandwiches" source: Cooking Light magazine January 2004

    yields 8 servings (serving size: 3/4 cup beef and 1 roll) time--difficulty easy

    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.

      RECIPE 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

      RECIPE METHOD

    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.

     

      NUTRITION PER SERVING
    CALORIES 439(27% from fat); FAT 13.2g (sat 6.2g,mono 4.5g,poly 1.4g); PROTEIN 33.5g; CHOLESTEROL 46mg; CALCIUM 125mg; SODIUM 1057mg; FIBER 2.6g; IRON 4.3mg; CARBOHYDRATE 44.2g

    Bruce Weinstein and Mark Scarbrough

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