Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \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 |
| 4 teaspoons | Cornstarch |
| 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