Barbecue Beef Sandwiches

• 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

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.

beef broth, soy sauce, water, rice vinegar, brown sugar, molasses, fivespice powder, red pepper, freshly ground black pepper, onion, flank steak, hoisin sauce, fresh cilantro, hoagie rolls

Taken from www.myrecipes.com/recipe/barbecue-beef-sandwiches (may not work)