INGREDIENTS:Marinated Vegetables:
2 cups distilled white vinegar
½ cup soy sauce
¼ cup sugar
2 Tbsp. Oriental sesame oil
1-2 tsp. crushed red pepper flakes
1 ½ lb. carrots, julienned
1 ½ lb. English cucumber
24 6-inch sub rolls, split
4 ½ lbs. beef top (inside) round, fully cooked (IMPS/NAMP 623, 623a), thinly sliced
Garlic Chili Barbecue Sauce:
5 cups prepared barbecue sauce
5 Tbsp. Chinese chili paste with garlic
5 Tbsp. Hoisin sauce
¼ cups reduced-sodium soy sauce
3 Tbsp. ginger, minced
2 Tbsp. garlic, minced DIRECTIONS:To make marinated vegetables: In bowl, combine vinegar, soy sauce, sugar, sesame oil and pepper flakes until sugar dissolves. Mix in carrots and cucumbers. Cover and refrigerate. Yield: 15 cups.
For each serving, to order: Grill cut sides of roll. Warm 3 ounces of sliced beef with ¼ cup garlic chili barbecue sauce. Place beef mixture on bottom roll half. Top with ½ cup drained marinated vegetables, cover with bun top. Plate and serve.
To make chili barbecue sauce: In bowl, mix prepared barbecue sauce, Chinese chili paste with garlic, hoisin sauce, reduced-sodium soy sauce, minced ginger and minced garlic until thoroughly blended. Cover and set aside. Yield: about 6 cups. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: CATTLEMEN’S BEEF BOARD AND NATIONAL CATTL
