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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.
Serves 4 to 6.
More Flank Steak Recipes
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Grilled Flank Steak
Stuffed Flank Steak
Deviled Flank Steak
Peppers and Flank Steak
Crockpot Flank Steak Fajitas
Crockpot Beef Recipes
Flank Steak Recipes
Grilled and Broiled Steak
Steak Recipes Index
Round Steak Recipes
Beef Recipes Index
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