Crock Pot Teriyaki Sandwiches |
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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 8 |
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I love teriyaki sandwiches and this is an easy way to make the beef. Ingredients:
2 1/2 lbs boneless beef chuck steaks |
1/4 cup soy sauce |
1 tablespoon brown sugar |
1 teaspoon ground ginger |
1 garlic clove, minced |
4 teaspoons cornstarch |
2 tablespoons cold water |
8 french rolls, split |
4 tablespoons butter, melted |
shredded chinese cabbage |
sliced pineapple ring |
chopped green onion |
plum sauce or sweet and sour sauce |
Directions:
1. 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.
2. 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.
3. 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.
4. Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with roll tops.
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