Flank Steak Teriyaki

Method:

Slow-cooker 

Ingredients: 

• 2 lbs. beef flank steak
• 6 slides canned juice-packed pineapple, reserve 1/2 cup juice
• 2 Tbs. soy sauce
• 1/2 tsp. ground ginger
• 1 Tbs. dry sherry
• 2 Tbs. brown sugar
• 1 tsp. Worcestershire sauce
• 2 chicken bouillon cubes
• 1 1/2 cups boiling water
• 1 cup long-grain converted rice

Directions: 

1. Roll flank steak, tie and cut into 6 individual steaks.
2. In a 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.
3. Dissolve bouillon cubes in boiling water; combine with rice and 1/2 cup of soy mixture in slow cooker/Crock-Pot.
4. Top each steak with a pineapple ring, then place in Crock-Pot. Cover and cook on LOW for 8-10 hours or on HIGH for 3-4 hours. Serves: 6