Categories: Meats 
      Yield: 8 servings 
  
           Stephen Ceideburg 
      2 lb To 2 1/2 lb boneless beef 
           -chuck steak 
    1/4 c  Soy sauce 
      1 tb Brown sugar 
      1 ts Ground ginger 
      1    Clove garlic, minced 
      4 ts Cornstarch 
      2 tb Cold water 
      8    Individual French loaves, 
           -split 
      4 tb Margarine or buffer, melted 
           -(1/2 stick) 
           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 slow-cooker, combine soy sauce, brown sugar, ginger and garlic. 
  Stir in meat. Cover; cook on the low-heat setting for 7 to 9 hours or on 
  the high-heat 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. 
   
  Per serving (without toppings): 423 calories, 29 grams protein, 34 grams 
  carbohydrate, 19 grams fat, 79 milligrams cholesterol, 948 milligrams 
  sodium, 274 milligrams potassium. 
   
  From the Oregonian's FOODday, 1/26/93. 
   
  Posted by Stephen Ceideburg