| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless chuck steak |
| 1/4 |
c |
Soy sauce |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Ground ginger |
| 1 |
|
Clove garlic; minced |
| 4 |
ts |
Cornstarch |
| 2 |
tb |
Water |
| 8 |
|
French rolls; split |
| 1/4 |
c |
Butter or margarine; melted |
|
|
Pineapple rings |
|
|
Chopped green onions |
INSTRUCTIONS
Cut steak into thin bite-size slices. In a slow cooker, combine soy sauce,
sugar, ginger and garlic. Add steak. Cover and cook on LOW for 7-9 hours or
until meat is tender. 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. Fill with meat, pineapple and green onions.
Recipe by: Taste of Home - February/March 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Feb 07, 1998
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