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Vietnamese Barbecue Sub
RecipeBeef Cuts
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 vinegar2 cups
Soy sauce1/2 cup
Sugar1/4 cup
Oriental sesame oil2 tablespoons
Crushed red pepper flakes1 - 2 teaspoons
Carrots, julienned1 1/2 pounds
English cucumber, julienned1 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, split24
Beef Top (Inside) Round, Fully Cooked (IMPS/NAMP 623), thinly sliced4 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 sauce5 cups
Chinese chili paste with garlic5 tablespoons
Hoisin sauce5 tablespoons
Reduced-sodium soy sauce1/4 cup
Ginger, minced3 tablespoons
Garlic, minced2 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
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