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| Teriyaki Slow-Cook Sandwiches Recipe |
Category: Other / Meats
Rating:
N/A
Servings: 8
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Ingredients
1 stephen ceideburg
2 lb to 2 1/2 lb boneless beef chuck ste; ak
1/4 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 (1/2 st; ick)
1 topping options:
1 shredded chinese cabbage
1 sliced pineapple rings
1 chopped green onions
1 plum sauce or:
1 sweet-and-sour sauce
Cooking 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.
From the Oregonian's FOODday, 1/26/93.
Posted by Stephen Ceideburg
meats
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