Title: Teriyaki Sandwiches
Categories: None
Yield: 8 Servings

2 lb Boneless chuck steak
1/4 c Soy sauce
1 tb Brown sugar
1 ts Ground ginger
1 Clove garlic; minced
4 ts Cornstarch
2 tb Water
8 French rolls; split
1/4 c Butter or margarine; melted
Pineapple rings
Chopped green onions

Cut steak into thin bite-size slices. In a slow cooker, combine soy sauce,
sugar, ginger and garlic. Add steak. Cover and cook on LOW for 7-9 hours or
until meat is tender. Remove meat with a slotted spoon; set aside.
Carefully pour liquid into a 2-cup measuring cup; skim fat. Add water to
liquid to measure 1 1/2 cups. Pour into a large saucepan. Combine
cornstarch and water until smooth; add to pan. Cook and stir until thick
and bubbly, about 2 minutes. Add meat and heat through. Brush rolls with
butter; broil 4-5 inches from the heat for 2-3 minutes or until lightly
toasted. Fill with meat, pineapple and green onions.

Recipe by: Taste of Home - February/March 1998

Posted to MC-Recipe Digest by The Taillons on
Feb 07, 1998