Teriyaki Sandwiches Recipe
- 2 pounds boneless beef chuck steak
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1 garlic clove, minced
- 4 teaspoons cornstarch
- 2 tablespoons water
- 8 French rolls, split
- 1/4 cup butter, melted
- Pineapple rings
- Chopped green onions
- 1. Cut steak into thin bite-size slices. In a 3-qt. slow cooker, combine the soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until meat is tender.
- 2. 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.
- 3. 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.
- 4. Brush rolls with butter; broil 4-5 in. from the heat for 2-3 minutes or until lightly toasted. Fill with meat, pineapple and green onions. Yield: 8 servings.
1 serving (1 each) equals 427 calories, 19 g fat (8 g saturated fat), 89 mg cholesterol, 875 mg sodium, 33 g carbohydrate, 1 g fiber, 29 g protein.
Reviews for Teriyaki Sandwiches
"I often am looking for more venison recipes so im going to try this. What cut of meat from the deer would u suggest?"
"I like to double this recipe and when the meat has cooked for the 7 hours I then shred the beef. Instead of the liquid in the meat since that soaks into the beef I drain the pineapple juice into the measuring cup and do not double this part of the recipe. If I need to add a little water I do, but 2 cans of pineapple have enough juice. Yummy!"
"I love this recipe and use it alot - mine has never dried out. I do use low sodium soy sauce since I found it salty the first time, but otherwise excellent and very easy."
"I don't know if the liquid quantities were incorrect, but making this in the crockpot, I ended up with 2 pounds of dried up steak that was beyond rescuable."