Teriyaki Slow-Cook Sandwiches
2 lb To 2 1/2 lb boneless beef chuck steak
1/4 c Soy sauce
1 tb Brown sugar
1 ts Ground ginger
1 Clove garlic, minced
4 ts Cornstarch
2 tb Cold water
8 Individual French loaves, split
4 tb Margarine or buffer, melted(1/2 stick)
Shredded Chinese cabbage
Sliced pineapple rings
Chopped green onions
Plum sauce or:
Trim excess fat from steak; cut into thin, bite-sized slices. In a 3 1/2 to
4-quart slow-cooker, combine soy sauce, brown sugar, ginger and garlic. Stir in
meat. Cover; cook on the low-heat setting for 7 to 9 hours or on the high-heat
setting for 3 to 4 hours.
Use a slotted spoon to remove meat from juices. Pour juices into a measuring
cup; skim fat. Measure 1 1/2 cups juices (add water if necessary); place in a
saucepan. Stir together cornstarch and the 2 tablespoons water; add to saucepan.
Cook and stir until thickened and bubbly. Stir in the cooked meat. Cook and stir
for 2 minutes more.
Meanwhile, brush rolls lightly with margarine. Place, cut side up, on the
unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 to 3 minutes
or until lightly toasted. Top bottom halves of the toasted rolls with meat
mixture and desired toppings. Cover with roll tops.
Makes 8 servings.