This Wasn’t What I Planned

Still working through my cookbooks. It’s a never ending goal and I’m beginning to think that I was an idiot for putting it on my 101 List.

For the record, it’s not literally never-ending. But I still have nearly 20 cookbooks to go. I’m exhausted.

Anyway, I had planned to make a recipe from Essence of Kansas…Taste Three, using thin sliced steak and zucchini when our friends were in town the other weekend. Those plans were made before said friend posted on Facebook – in a completely unrelated conversation – that he doesn’t like zucchini.

That changed things slightly.

So I made Teriyaki Steak Sandwiches instead. But since I didn’t serve those to our friends, I’m not sure why I felt like I had to change recipes.

I guess I’m just flighty. And forgetful.

• 2 1/2 pounds thin sliced steak
• 1/4 cup teriyaki or soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• 4 teaspoons cornstarch (I used flour because, inexplicably, I don’t have cornstarch)
• 2 tablespoons water
• Steak buns
• Swiss cheese
• Lettuce

Slice steak into thin slices and place in a slow cooker. Mix together the soy sauce, brown sugar, ground ginger and garlic. Add the meat and mix. Cook on low for 6-7 hours or on high for 4 hours, until meat is tender. Remove meat from slow cooker and pour off all the meat stock. Measure out 1 1/2 cups of meat stock. Return meat to slow cooker. In a saucepan, mix the cornstarch and water, add the 1 1/2 cups of stock and cook until thick. Pour the sauce over the meat and stir. Hold on low until ready to serve.

To serve: Spoon onto buns and top with Swiss cheese and lettuce.