Teriyaki Slow-Cook Sandwiches
Try this Teriyaki Slow-Cook Sandwiches recipe, or contribute your own. "Corn" and "Meats" are two of the tags cooks chose for Teriyaki Slow-Cook Sandwiches.
Yield: 8 Servings Ready in 1 hours
Cuisine: JapaneseMain Ingredient:
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|1 tsGround ginger|
|2 tbCold water|
|Sliced pineapple rings|
|1 Garlic; minced|
|Shredded Chinese cabbage|
|4 tbMargarine or buffer, melted|
|Green Onions; chopped|
|Plum sauce or:|
|8 Individual French loaves,|
|1/4 cSoy sauce|
|2 lbTo 2 1/2 lb boneless beef|
|1 tbBrown sugar|
Teriyaki Slow-Cook Sandwiches Preparation
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 Oregonians FOODday, 1/26/93. Posted by Stephen Ceideburg
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