Teriyaki Slow-cook Sandwiches Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2 lbs: To 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,
2 tbsp: Cold water,
8: Individual French loaves, split
4 tbsp: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Meats