Title: Teriyaki Slow-Cook Sandwiches
Yield: 8 servings
2 lb To 2 1/2 lb boneless beef
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
Shredded Chinese cabbage
Sliced pineapple rings
Chopped green onions
Plum sauce or:
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
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.