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