Teriyaki Slow-Cook Sandwiches

5 hours Prep: 30 minutes Cook: 4 hours

63 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2 lb To 2 1/2	pounds	beef chuck steak	boneless
1/4	cup	soy sauce
1	tablespoon	brown sugar
1	teaspoon	ginger	ground
1	clove	garlic	minced
4	teaspoons	cornstarch
2	tablespoons	water	cold
8	Individual	french bread	loaves, split
4	tablespoons	margarine	or butter, melted

Topping
1	x	chinese cabbage	shredded
1	x	pineapple rings	sliced
1	x	scallions, spring or green onions	chopped
1	x	plum sauce	or sweetandsour sauce

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.

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Nutrition Facts

Serving Size 21g

Amount per Serving

Calories 63 81% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 526mg	22%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	0%
Sugars 1.0g
Protein 1.0g	1%