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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. (BH&G)

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