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Teriyaki Steak
2 1/2 pounds boneless chuck steak
1/4 cup soy sauce
20 oz can unsweetened pineapple chunks, drained
1/4 cup reserved pineapple juice
1 teaspoon finely grated gingerroot
1 tablespoon sugar
2 tablespoons vegetable oil
2 cloves garlic, crushed
3 tablespoons cornstarch
3 tablespoons water
Hot cooked rice
Cut meat into 1/8-inch slices and place in slow cooker. In a small
bowl, combine soy sauce, reserved pineapple juice, gingerroot,
sugar, oil, and garlic. Pour sauce mixture over meat. Cover and
cook on Low 6 to 7 hours. Turn control to High. Stir in pineapple.
Combine cornstarch and water in small bowl; add to cooker. Cook,
stirring, until slightly thickened. Serve over rice.
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Steak 10