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Print this Recipe    Teriyaki Sandwiches

Teriyaki Slow-Cook Sandwiches

2 to 2 1/2 lbs. boneless beef chuck steak
1/4 cup soy sauce
1 TBS. brown sugar
1 TSP.ground ginger
1 clove garlic, minced
2 TBS. cold water
4 TSP. cornstarch
8 individual French loaves, split buttered and toasted

Trim excess fat from the steak; cut into thin bite-size slices.
Combine soy sauce, brown sugar, ginger and garlic in a 3 1/2 to
4-quart slow cooker. Stir in meat. Cover; cook on low heat for 7
to 9 hours or on high heat 3 to 4 hours.

Remove meat from juices with slotted spoon and set aside. Pour
juices into a measuring cup; skim off fat. Measure 1 1/2 cups
juices, adding water if needed, and place in saucepan. Combine the
2 TBS. cold water with the cornstarch; add to saucepan. Cook and
stir until thickened and bubbly. Cook and stir 2 minutes more. Stir
in the cooked meat and heat. Serve on the French loaves. Makes 8
servings.

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