Vietnamese Barbecue Sub
Thin slices of roast beef warmed in a spicy chili-garlic sauce, stacked on a sub roll with crisp-tender Vietnamese style marinated vegetables.
Yield: 24 servings
|Marinated Vegetables:|| |
1. 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.
|Distilled white vinegar||2 cups|
|Soy sauce||1/2 cup|
|Oriental sesame oil||2 tablespoons|
|Crushed red pepper flakes||1 - 2 teaspoons|
|Carrots, julienned||1 1/2 pounds|
|English cucumber, julienned||1 1/2 pounds|
| || |
2. For each serving, to order: Grill cut sides of roll. Warm 3 ounces sliced beef with 1/4 cup Garlic Chili Barbecue Sauce. Place beef mixture on bottom roll half.
Top with 1/2 cup drained Marinated Vegetables, cover with bun top. Plate and serve.
|6-inch sub rolls, split||24|
|Beef Top (Inside) Round, Fully Cooked (IMPS/NAMP 623), thinly sliced||4 1/2 pounds|
|Garlic Chili Barbecue Sauce:|| |
To make Garlic 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.
|Prepared barbecue sauce||5 cups|
|Chinese chili paste with garlic||5 tablespoons|
|Hoisin sauce||5 tablespoons|
|Reduced-sodium soy sauce||1/4 cup|
|Ginger, minced||3 tablespoons|
|Garlic, minced||2 tablespoons|
|Alternate Fully-Cooked Beef Cuts:|| || |
|Beef Top (Inside) Round, Fully Cooked (IMPS/NAMP 623)||4 1/2 pounds|
|Beef Outside Round, Fully Cooked (IMPS/NAMP 624)||4 1/2 pounds|
|Round, Eye of Round (IMPS/NAMP 171C)||4 1/2 pounds|
|Alternate Fresh Beef Cuts:|| |
Alternate Fresh Beef Cuts: Can be roasted and sliced for roast beef.
|Beef Round, Top (Inside) (IMPS/NAMP 169)||4 1/2 pounds|
|Beef Round, Outside Round (Flat) (IMPS/NAMP 171B)||4 1/2 pounds|
Nutrition information per serving: 482 calories; 11 g fat(3 g saturated fat; 2 g monounsaturated fat); 72 mg cholesterol; 1339 mg sodium; 60 g carbohydrate; 3.6 g fiber; 35 g protein; 10.7 mg niacin; 0.5 mg vitamin B6; 1.5 mg vitamin B12; 4.1 mg iron; 31.9 mg selenium; 4.9 mg zinc; 108.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber