Teriyaki slow-cook sandwiches

Yield: 8 Servings S

Ingredients:

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

Instructions:

melted -(1/2 stick) Topping options: Shredded Chinese cabbage Sliced pineapple rings Chopped green onions Plum sauce or: Sweet-and-sour sauce 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. From the Oregonian's FOODday 1/26/93. Posted by Stephen Ceideburg