Yield: 8 Servings
|\N \N||Stephen Ceideburg|
|2 pounds||To 2 1/2 lb boneless beef chuck steak|
|¼ cup||Soy sauce|
|1 tablespoon||Brown sugar|
|1 teaspoon||Ground ginger|
|1 \N||Clove garlic, minced|
|2 tablespoons||Cold water|
|8 \N||Individual French loaves, split|
|4 tablespoons||Margarine or buffer, melted (1/2 stick)|
|\N \N||Topping options:|
|\N \N||Shredded Chinese cabbage|
|\N \N||Sliced pineapple rings|
|\N \N||Chopped green onions|
|\N \N||Plum sauce or:|
|\N \N||Sweet-and-sour sauce|
Trim excess fat from steak; cut into thin, bite-sized slices. In a 3½ 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 ½ 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.
Per serving (without toppings): 423 calories, 29 grams protein, 34 grams carbohydrate, 19 grams fat, 79 milligrams cholesterol, 948 milligrams sodium, 274 milligrams potassium.
From the Oregonian's FOODday, 1/26/93.
Posted by Stephen Ceideburg