Teriyaki slow-cook sandwiches

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

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