Teriyaki Beef Sandwiches
Source of Recipe
Taste of Home
Recipe Introduction
Bite-sized slices of beef, cooked to tenderness in an Asian-inspired sauce in the Crockpot, are piled high on a toasted roll and topped with a pineapple ring. The meat mixture freezes well.
List of Ingredients
2 pounds boneless chuck steak
1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
garlic clove, minced
4 teaspoons cornstarch
2 tablespoons water
8 French or Kaiser rolls, split
4 tablespoons butter, melted
8 pineapple rings
chopped green onions
Recipe
Cut steak into thin bite-size slices. Combine soy sauce, brown sugar, ginger and garlic in a slow cooker. Add steak and stir. Cover and cook on low for 7-9 hours or until meat is tender.
Preheat broiler.
Remove meat with a slotted spoon; set aside. Carefully pour liquid into a 2 cup measuring cup; skim fat. Add water to liquid to measure 1 1/2 cups. Pour into a large saucepan. Combine cornstarch and water until smooth; add to pan. Cook and stir until thick and bubbly, about 2 minutes. Add meat and heat through.
Brush rolls with butter; broil 4-5 inches from the heat for 2-3 minutes or until lightly toasted. Pile meat on bottom halves of roll, top each with a pineapple ring, sprinkle with green onions and cover with top roll halves. Serve immediately.
Yield: 8 servings
The meat and sauce mixture may be frozen. Freeze in freezer bags. Thaw and reheat to serve.
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