Teriyaki sandwiches

Yield: 8 Servings

Measure Ingredient
2 pounds Boneless chuck steak
¼ cup Soy sauce
1 tablespoon Brown sugar
1 teaspoon Ground ginger
1 \N Clove garlic; minced
4 teaspoons Cornstarch
2 tablespoons Water
8 \N French rolls; split
¼ cup Butter or margarine; melted
\N \N Pineapple rings
\N \N Chopped green onions

Cut steak into thin bite-size slices. In a slow cooker, combine soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on LOW for 7-9 hours or until meat is tender. Remove meat with a slotted spoon; set aside.

Carefully pour liquid into a 2-cup measuring cup; skim fat. Add water to liquid to measure 1½ cups. Pour into a large saucepan. Combine cornstarch and water until smooth; add to pan. Cook and stir until thick and bubbly, about 2 minutes. Add meat and heat through. Brush rolls with butter; broil 4-5 inches from the heat for 2-3 minutes or until lightly toasted. Fill with meat, pineapple and green onions.

Recipe by: Taste of Home - February/March 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Feb 07, 1998

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