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2 pounds Beef Flank Steak
6 slices canned juice pack Pineapple
1/2 cup Pineapple Juice from canned Pineapple
2 Tablespoons Soy Sauce
1/2 teaspoon ground Ginger
1 Tablespoon dry Sherry
1 Tablespoon 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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Roll flank steak, tie and cut into 5 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 for 8 to 10 hours or on High for 3 to 4 hours.
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