Crock Pot Teriyaki Sandwiches

by Cate on February 29, 2004

Recipe courtesy of Lvs2Cook at Food.com

Ingredients
Sandwiches
2 -1/2 lbs boneless beef chuck steak
1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
1 garlic cloves, minced
4 teaspoons cornstarch
2 tablespoons cold water
8 French rolls, split
4 tablespoons butter, melted
Topping options
shredded Chinese cabbage
sliced pineapple rings
chopped green onions
plum sauce or sweet and sour sauce

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 setting for 7 to 9 hours or on the HIGH 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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