Ingredients
- 2 chicken boullion (cubes)
- 900 gr beef flank steak
- 350 ml boiling water
- 120 ml pineapple juice from pineapple (canned)
- 120 gr long converted rice (raw grain)
- 30 ml soy sauce
- 16 ml dry sherry
- 14 gr brown sugar
- 5 ml worcestershire sauce
- 1 gr ginger (ground)
- 6 slices juice-pack pineapple (canned)
serves 6 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. Disso lve bouillon cubes in boiling water; combine with rice and half cup of soy mixtu re 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.