Slow Cooker Teriyaki Beef

By SD296

Ingredients

• Gravy:
• 1 to 1 1/2 pounds lean boneless chuck, trimmed
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 1 garlic clove, minced
• 1 tablespoon plus 1 teaspoon cornstarch
• 2 tablespoons cold water

Preparation

Step 1

Cut beef into small thin slices.

In slow cooker, combine soy sauce, sugar, ginger and garlic. Add sliced beef.

Cover and cook on low for 7-9 hours.

If you want to thicken the liquids:
Carefully pour liquids into a 2 cup measure; skim fat from the top. If necessary, add water or beef broth to liquid to measure 1 1/2 cups. Pour into saucepan. If the liquids are watery, boil them for a few minutes to reduce and concentrate the flavors.

Combine the cornstarch with 2 tablespoons of cold water and stir until dissolved and smooth. Stir the cornstarch mixture into the saucepan. Cook over medium heat, stirring, until thick and bubbly, about 2 minutes.

Add the beef to saucepan and heat through.

Can be served over toasted sandwich rolls.