Teriyaki Slow-Cook Sandwiches

• 2 pounds beef chuck steak boneless, up to 2 1/2 lbs
• 1/4 cup soy sauce, tamari
• 1 tablespoon brown sugar
• 1 teaspoon ginger ground
• 1 clove garlic minced
• 4 teaspoons cornstarch
• 2 tablespoons water cold
• 8 Individual french bread loaves, split
• 4 tablespoons margarine or butter, melted
• 1 x napa (Chinese) cabbage shredded
• 1 x pineapple rings sliced
• 1 x scallions, spring or green onions chopped
• 1 x plum sauce or sweetandsour sauce

1. Trim excess fat from steak; cut into thin, bite-sized slices.
2. In a 3 1/2 to 4-quart slow-cooker, combine soy sauce, brown sugar, ginger and garlic.
3. Stir in meat.
4. Cover; cook on the low-heat setting for 7 to 9 hours or on the high-heat setting for 3 to 4 hours.
5. Use a slotted spoon to remove meat from juices.
6. Pour juices into a measuring cup; skim fat.
7. Measure 3 1/2 cups juices (add water if necessary); place in a saucepan.
8. Stir together cornstarch and the 2 tablespoons water; add to saucepan.
9. Cook and stir until thickened and bubbly.
10. Stir in the cooked meat.
11. Cook and stir for 2 minutes more.
12. Meanwhile, brush rolls lightly with margarine.
13. Place, cut side up, on the unheated rack of a broiler pan.
14. Broil 4 to 5 inches from heat for 2 to 3 minutes or until lightly toasted.
15. Top bottom halves of the toasted rolls with meat mixture and desired toppings.
16. Cover with roll tops.

beef chuck, soy sauce, brown sugar, ginger ground, garlic, cornstarch, water cold, bread, margarine, cabbage, pineapple, scallions, plum sauce

Taken from recipeland.com/recipe/v/teriyaki-slow-cook-sandwiches-45714 (may not work)