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