Vietnamese Barbeque Sub
For marinated vegetables:
2 cups distilled white vinegar
1⁄2 cup soy sauce
1⁄4 cup sugar
2 tbsp. Oriental sesame oil
1–2 crushed red peppers, flaked
1 1⁄2 lb. carrots, julienned
1 1⁄2 lb. English cucumber, julienned
For garlic chili barbecue sauce:
5 cups prepared barbecue sauce
5 tbsp. Chinese chili paste with garlic
5 tbsp. hoisin sauce
1⁄4 cup reduced-sodium soy sauce
3 tbsp. ginger, minced
2 tbsp. garlic, minced
24 6-inch sub rolls, split
4 1⁄2 lb. beef top (inside) round, fully cooked
1. To make vegetables: In bowl, combine vinegar, soy sauce, sugar, sesame oil and pepper flakes until sugar dissolves. Mix in carrots and cucumbers. Cover and refrigerate.
2. To make barbecue sauce: In bowl, mix barbecue sauce, chili paste with garlic, hoisin sauce, soy sauce, ginger and minced garlic until thoroughly blended. Cover and set aside.
3. 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.