Recipe - Teriyaki Slow-Cook Sandwiches

Stephen Ceideburg
2 pound To 2 One half pound boneless beef
chuck steak
One fourth cup Soy sauce
1 tablespoon Brown sugar
1 teaspoon Ground ginger
1 Clove garlic, minced
4 teaspoon Cornstarch
2 tablespoon Cold water
8 Individual French loaves,
split
4 tablespoon Margarine or buffer, melted
(One half stick)
Topping options:
Shredded Chinese cabbage
Sliced pineapple rings
Chopped green onions
Plum sauce or:
Sweetandsour sauce

Trim excess fat from steak; cut into thin, bitesized slices. In a 3 One half to
4quart slowcooker, combine soy sauce, brown sugar, ginger and garlic.
Stir in meat. Cover; cook on the lowheat setting for 7 to 9 hours or on
the highheat 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini