Teriyaki slow cook sandwiches

Yield: 8 servings

Measure Ingredient
\N \N -Sandwich:
3½ to 4-quart slow-cooker, combine soy sauce, brown sugar, ginger

2 to 2½ pounds boneless beef chuck steak ¼ cup soy sauce 1 tablespoon brown sugar 1 teaspoon ground ginger 1 clove garlic, minced 4 teaspoons cornstarch 2 tablespoons cold water 8 individual French loaves, split 4 tablespoons margarine or buffer, melted (½ stick)

Topping options:

Shredded Chinese cabbage Sliced pineapple rings Chopped green onions Plum sauce or sweet-and-sour sauce Trim excess fat from steak; cut into thin, bite-sized slic- es. In a 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 ½ cups juices (add water if necessary); place in a saucepan. Stir together corn- starch 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.

Per serving (without toppings): 423 calories, 29 grams protein, 34 grams carbohydrate, 19 grams fat, 79 milligrams cholesterol, 948 milligrams sodium, 274 milligrams potassium.

Origin: From the Oregonian's FOODday, 1/26/93. Shared by: Stephen Ceideburg From: Sharon Stevens Date: 09-19-94

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