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Course : Entree
Special : Easy
Type of Prep : Crock Pot, Slow Cook
Cuisine : U.S. Regional
Occasion : Family Dinner
 
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Teriyaki Steak Recipe

From Diana Rattray,
Your Guide to Southern Food.
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INGREDIENTS:

  • 1 1/2 to 2 pounds beef flank steak
  • 1 can (12 ounces) pineapple tidbits or chunks in juice, 1/2 cup juice reserved
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1 tablespoon dry sherry
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • 2 chicken bouillon cubes
  • 1 1/2 cups boiling water
  • 1 cup long-grain converted rice (Uncle Ben's)

PREPARATION:

Cut flank steak into serving-size pieces. In shallow bowl or food storage bag, combine the 1/2 cup pineapple juice, soy sauce, ginger, sherry, brown sugar, and Worcestershire sauce. Marinate steaks about 1 hour at room temperature or 2 to 3 hours in the refrigerator. Dissolve bouillon cubes in the boiling water; pour into crockpot with rice and 1/2 cup of marinade mixture. Top each steak with some of the pineapple chunks and place in crockpot. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Serves 4 to 6.

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