| 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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