Free Recipe Teriyaki Slow-Cook Sandwiches

Recipe Type: M Recipes

Recipe Preparation: broil

Cooking Ingredients for Teriyaki Slow-Cook Sandwiches Recipe

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,
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

Teriyaki Slow-Cook Sandwiches Preparation

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 From Gemini”s MASSIVE MealMaster collection

Cooking Temperature:

Recipe Serves: 8

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