Easy crockpot beef sandwiches from Frank, starting with lean chuck and a seasoned teriyaki style sauce.
Ingredients:
- 1 1/2 to 2 pounds lean boneless chuck, trimmed
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1 garlic clove, minced
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 tablespoons cold water
- 8 split sandwich rolls
- 1/4 cup butter, melted
- pineapple rings
- chopped green onions
Preparation:
Cut beef into small thin slices. In slow cooker, combine soy
sauce, sugar, ginger and garlic.
Add sliced beef. Cover and cook on low for 7 to 9 hours.
Remove meat with slotted spoon; set aside.
Carefully pour liquids into a 2 cup measure; skim fat from top.
If necessary, add water or beef broth to liquid to measure 1 1/2 cups.
Pour into saucepan. Combine cornstarch with 2 tablespoons water; stir until dissolved and smooth. Stir cornstarch mixture into the saucepan.
Cook and stir until thick and bubbly, about 2 minutes. Add the beef to saucepan and
heat through.
Warm or toast the split sandwich rolls.
Fill with meat, pineapple and green onions.
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