Teriyaki sandwiches
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless chuck steak |
| ¼ | cup | Soy sauce |
| 1 | tablespoon | Brown sugar |
| 1 | teaspoon | Ground ginger |
| 1 | Clove garlic; minced | |
| 4 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
| 8 | French rolls; split | |
| ¼ | cup | Butter or margarine; melted |
| Pineapple rings | ||
| Chopped green onions | ||
Directions
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