Ingredients

• * 1 1/2 to 2 pounds beef flank steak
• * 1 can (12 ounces) pineapple tidbits or chunks in juice, 1/2 cup juice reserved
• * 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 long-grain converted rice (Uncle Ben's)

Directions

1. PREPARATION:

2. Cut flank steak into serving-size pieces. In shallow bowl or food storage bag, combine the 1/2 cup pineapple juice, soy sauce, ginger, sherry, brown sugar, and Worcestershire sauce. Marinate steaks about 1 hour at room temperature or 2 to 3 hours in the refrigerator.

3. Dissolve bouillon cubes in the boiling water; pour into crockpot with rice and 1/2 cup of marinade mixture. Top each steak with some of the pineapple chunks and place in crockpot. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Email to a friend | Print this recipe | Back