Teriyaki Steak Sandwiches

• 1 tablespoon olive oil
• 1 12 lbs flank steaks, cut across the grain into 1/8-inch strips
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, minced
• 14 lb button mushroom, sliced
• 1 small onion, thinly sliced
• 3 tablespoons cornstarch
• 1 12 cups low sodium beef broth
• 14 cup teriyaki sauce
• 1 teaspoon honey
• 4 slices French bread, 1/2-inch thick, toasted

1. Heat oil in a heavy nonstick skillet over medium-high heat.
2. Saute steak strips, garlic and ginger about 5 minutes, stirring frequently, until steak is no longer pink.
3. Transfer steak to a platter and set aside.
4. Add mushrooms and onions to same skillet and saute 3-4 minutes, stirring frequently, until tender.
5. Combine cornstarch and broth in a jar with tight-fitting lid and shake vigoroudly.
6. Season with salt and pepper to taste.
7. Add teriyaki and honey and shake again.
8. Stir teriyaki mixture into mushrooms in skillet and simmer about 3 minutes, stirring frequently, until sauce begins to thicken.
9. Return steak to skillet and cook for another 1-2 minutes or until steak is heated through.
10. Serve steak over toasted bread.

olive oil, flank steaks, garlic, fresh ginger, button mushroom, onion, cornstarch, beef broth, teriyaki sauce, honey, bread

Taken from www.food.com/recipe/teriyaki-steak-sandwiches-187305 (may not work)