2 to 2 1/2 pound boneless beef chuck steak
1/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
1 clove garlic, minced
4 teaspoons cornstarch
2 tablespoons cold water
8 Individual French loaves, split
4 tablespoons margarine or butter, melted
Topping options:
shredded Chinese cabbage
sliced pineapple rings
chopped green onions
plum sauce or: sweet and sour sauce
Trim excess fat from steak; cut into thin, bite sized slices. In a 3 1/2 to 4 quart crockpot, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on the low setting for 7 to 9 hours or on the high setting for 3 to 4 hours. Use a slotted spoon to remove meat from juices. Pour juices into a measuring cup; skim fat. Measure 1 1/2 cups juices; add water if necessary; place in a saucepan. Stir together cornstarch and the 2 tablespoons water; add to saucepan. Cook and stir until thickened and bubbly. Stir in the cooked meat. Cook and stir for 2 minutes more. Meanwhile, brush rolls lightly with margarine. Place, cut side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2 to 3 minutes or until lightly toasted. Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with roll tops. Makes 8 servings.
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