Teriyaki slow-cook sandwiches
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Teriyaki slow-cook sandwiches
  Teriyaki    Sandwiches  
Last updated 6/12/2012 1:26:23 AM. Recipe ID 60777. Report a problem with this recipe.
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      Title: Teriyaki slow-cook sandwiches
 Categories: Meats
      Yield: 8 Servings
 
           Stephen Ceideburg
      2 lb To 2 1/2 lb boneless beef
           -chuck steak
    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,
           -split
      4 tb Margarine or buffer, melted
           -(1/2 stick)
           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-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.
  
  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.
  
  Posted by Stephen Ceideburg
 




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Recipe ID 60777 (Apr 03, 2005)

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