- 2 pounds boneless beef chuck steak, thinly sliced
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1 garlic clove, minced
- 4 teaspoons cornstarch
- 2 tablespoons water
- pineapple rings
- chopped green onions
- sandwich rolls
- 1/4 cup melted butter
In a slow cooker combine soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until meat is tender.
Remove meat and set aside. Pour liquid into a 2-cup measuring cup; skim fat.
Add water to liquid to measure 1 1/2 cups. Pour into a large saucepan.
Combine cornstarch and water until smooth; add to pan.
Cook and stir until thick and bubbly, about two minutes. Add meat and heat through.
Brush split rolls with butter; broil until lightly toasted. Fill with meat, pineapple and green onion.