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Teriyaki Slow-Cook Sandwiches

 

75

Yield

8

servings

Prep

30

min

Cook

4

hrs

Ready

5

hrs

Trans-fat Free, Low Carb
 

Ingredients

907.2g beef chuck steak
boneless, up to 2 1/2 lbs
59ml soy sauce, tamari
15ml brown sugar
5ml ginger
ground
*
1clove garlic
minced
20ml cornstarch
30ml water
cold
8Individual french bread
loaves, split
*
60ml margarine
or butter, melted
Topping
1x napa (Chinese) cabbage
shredded
*
1x pineapple rings
sliced
*
1x scallions, spring or green onions
chopped
*
1x plum sauce
or sweetandsour sauce
*

Directions

Trim excess fat from steak; cut into thin, bite-sized slices. In a 3½ to 4-litre 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 3½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 34572% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 603mg 25%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 40g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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