Shelly's Recipe

TERIYAKI SLOW COOKED SANDWICHES - Crock pot

Category: Sandwiches

2-2 1/2 lb boneless beef chuck steak
1/4 cup soy sauce
1 tbsp brown sugar
1 tsp ground ginger
1 clove garlic, minced
4 tsp cornstarch
8 individual French loaves, split
4 tbsp butter, melted
Toppings: Shredded Chinese cabbage, pineapple rings, sliced green onion, plum sauce or sweet and sour sauce

Trim excess fat form steak; cut into bite-sized slices. In the crock pot, combine the next 4 ingredients and stir in meat. Cover and cook on LOW heat setting 7-9 hours or 3-4 hours on HIGH heat setting. Remove meat from juices with a slotted spoon.

Pour juices into a measuring cup; skim fat from cooking juices. Measure 1 1/2 cups juice, adding water if necessary and place in a saucepan.

Combine cornstarch and 2 tbsp water; add to saucepan. Cook and stir until thickened and bubbly. Stir in cooked meat. Heat through.

Meanwhile, brush rolls lightly with butter. Place on unheated rack of broiler pan. Broil, cut side up, 4-5 inch from heat for 2-3 minutes or until lightly toasted. Top bottom halves of toasted rolls with meat mixture and desired toppings. Cover with roll top. Makes 8 sandwiches.