| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Meats | 8 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | lb | To 2 1/2 lb boneless beef chuck steak |
| 1/4 | c | Soy sauce |
| 1 | tb | Brown sugar |
| 1 | ts | Ground ginger |
| 1 | Clove garlic, minced | |
| 4 | ts | Cornstarch |
| 2 | tb | Cold water |
| 8 | Individual French loaves, split | |
| 4 | tb | 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 |
INSTRUCTIONS
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 Oregonian's FOODday, 1/26/93. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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