TERIYAKI SLOW COOK SANDWICHES

2 - 2 1/2 lbs. boneless beef chuck
steak
1/4 c. soy sauce
1 tbsp. brown sugar
1 tsp. ground ginger
1 clove garlic, minced
4 tsp. cornstarch
8 individual French loaves, split
4 tbsp. margarine or butter, melted
TOPPINGS: Such as shredded Chinese cabbage, pineapple rings, sliced green
onion, plum sauce or sweet and sour sauce (optional). Trim excess fat from
steak; cut into thin, bite size slices. In a 3 1/2 to 4 quart crockery cooker,
combine soy sauce, brown sugar, ginger and garlic. Stir in meat. Cover; cook on
low heat setting for 7 to 9 hours or high heat setting for 3 to 4 hours. Remove
meat from juices with a slotted spoon. Pour juices into a measuring cup; skim fat
from cooking juices. Measure 1 1/2 cups juices (add water if necessary) and
place in a saucepan. Combine cornstarch and 2 tablespoons water; add to
saucepan. Cook and stir until thickened and bubbly. Stir in cooked meat. Heat
through. Meanwhile, brush rolls lightly with margarine or butter. Place on
unheated rack of broiler pan. Broil, cut side up, 4" to 5" from heat for 2 or 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.