Teriyaki Slow-Cook Sandwiches

Ingredients

2 lb to 2 1/2 lb boneless beef - Chuck Steak
1/4 cup Soy Sauce
1 Tbsp. brown sugar
1 tbs. ground ginger
1 Clove garlic, minced
1 tbs. cornstarch
2 Tbsp. cold water
8 individual French loaves, split
4 tbs. margarine or butter, melted

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 high heat 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 juice (add water if necessary); place in a saucepan.
Stir together cornstarch and the 2 tablespoon 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 for 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.