| 2 to 2 1/2 lbs. | boneless beef chuck steak | | 1/4 cup | soy sauce | | 1 T. | brown sugar | | 1 tsp. | ground ginger | | 4 tsp. | Cornstarch | | 8 | individual French rolls, splitt | | 4 T. | margarine or butter, melted | | | | Toppings | Options- see list under instructions |
| | Trim excess fat from steak; cut into thin, bite-size slices. In a 3 1/2 to 4-quart crockery cooker, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on low-heat setting for 7 to 9 hours or high-heat setting for 3 to 4 hours.
Remove meat from juices with a slotted spoon. Pour juices into a measuring cup; skim fat from cooking juices. Measure 1 1/2 cups juices (add water if necessary) and place in a saucepan. Combine cornstarch and 2 T. water; add to saucepan. Cook and stir till thickened and bubbly. Stir in cooked meat. Heat through.
Meanwhile, brush rolls lightly with margarine or butter. Place on unheated rack of broiler pan. Broil, cut side up, 4 to 5 inches from heat for 2 to 3 minutes or till lightly toasted. Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with roll tops. 8 servings.
TOPPINGS: Shredded Chinese cabbage, pineapple rings, sliced green onion, plum sauce, or sweet-and-sour sauce. |
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