Flank Steak Teriyaki
|Beef flank steak||2 Pound|
|Canned pineapple chunks in juice||6|
|Soy sauce||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Dry sherry||1 Tablespoon|
|Brown sugar||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Chicken bouillon cubes||2|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Long grain converted rice||1 Cup (16 tbs) (Raw)|
Roll flank steak, tie and cut into 6 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 soy mixture in crock pot.
Top each steak with a pineapple ring, then place in crock pot.
Cover and cook on low setting for 8 to 10 hours (on high setting for 3 to 4 hours).