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Teriyaki Slow-Cook Sandwiches



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Teriyaki Slow-Cook Sandwiches

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Trim excess fat from steak; cut into thin, bite-sized slices. In a 3 1/2 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 1/2 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.



Ingredients:

Stephen Ceideburg
2 lb To 2 1/2 lb boneless beef
-chuck steak
1/4 c Soy sauce
1 tb Brown sugar
1 ts Ground ginger
1 Clove garlic, minced
4 ts Cornstarch
2 tb Cold water
8 Individual French loaves,
-split
4 tb 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

Serves:

8 Servings
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