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