Teriyaki slow-cook sandwiches
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Clove garlic, minced | |
| 4 | teaspoons | Cornstarch |
| 2 | tablespoons | Cold water |
| 8 | Individual French loaves, split | |
| 4 | tablespoons | Margarine or buffer, melted (1/2 stick) |
| Topping options: | ||
| Shredded Chinese cabbage | ||
| Sliced pineapple rings | ||
| Chopped green onions | ||
| Plum sauce or: | ||
| Sweet-and-sour sauce | ||
Directions
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