 | | Teriyaki Steak |
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2 pounds beef flank steak
6 slices (rings) canned juice-pack pineapple (reserve 1/2 cup juice)
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 tablespoon dry sherry
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
2 chicken bouillon cubes
1 1/2 cups boiling water
1 cup raw long-grain converted rice |
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| Instructions |
| Roll flank steak, tie and cut into six individual steaks. In shallow bowl, stir together pineapple juice, soy sauce, ginger, sherry, sugar and Worcestershire sauce. Marinate steaks about 1 hour in soy mixture at room temperature. Dissolve bouillon cubes in boiling water. Combine with rice and 1/2 cup of the soy mixture in Crock Pot. Top each steak with a pineapple ring, then place in Crock-Pot. |
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