Teriyaki Slow-cooker Sandwiches

Ingredients

• 2-2 1/2 lbs boneless beef chuck steak
• 1/4 cup soy sauce
• 1 Tbsp. brown sugar
• 1 tsp. ground ginger
• 1 clove garlic, minced
• 4 tsp. cornstarch
• 2 Tbsp. cold water
• 8 individual French loaves, split
• 4 Tbsp. margarine or butter, melted
• Topping Options :
• Shredded Chinese cabbage
• Sliced pineapple rings
• Chopped green onions
• Sweet and sour sauce

Directions

Trim excess fat from steak; cut into thin, bite sized slices. In a 3 1/2-4 quart slow cooker, combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on low for 7-9 hours or on high for 3-4 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 Tbsp. 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 roils lightly with margarine. Place, cut side up, on the unheated rack of a broiler pan. Broil 4-5 inches from heat for 2-3 minutes or until lightly toasted. Top bottom halves of the toasted rolls with meat mixture and desired toppings. Cover with tops.