Oriental Steak Sandwiches

This recipe really is quick and easy.  I like something I can cook quickly on days that are busy, busy.  I sliced this and quickly stirred up the marinade before going for a haircut; it took only minutes to toast the buns and stir fry the meat after getting home.  I used home-canned corn, mixed with home canned black beans and garden peppers for a nutritious, fiber-filled side.  Freezer coleslaw or home canned baked beans would also be good.

Don’t throw away your marinade – I heated it in the wok while I assembled the plates and we used it for dipping – delicious.  I ordinarily would have only served 3 from a pound of steak, and those would have been small steaks, but this recipe made you feel like you had enough with half as much meat.                

Oriental Steak Sandwiches

  1             Pound  Sirloin Steak -- or ribeye

  2             Tablespoons  Salad Oil

  6             Buns or French Rolls

                 Oriental Sauce

     1/2      Cup  Soy Sauce

     1/3      Cup  Sherry

  1             Clove  Garlic -- crushed

  1            Teaspoon  Ground Ginger

     1/2      Teaspoon  Brown Sugar

Combine all sauce ingredients and mix well.

Cut beef into 1/4-1/3" slices.  Marinate beef slices in Oriental Sauce for 15 minutes.

Heat oil in 10" skillet or wok.  Add beef and cook quickly, turning once.  Serve on heated buns or French rolls.

Buns can be wrapped in foil and heated on the oven.

6 Servings

  "Southern Living Quick and Easy Cookbook"

Per Serving: 227 Calories; 15g Fat (64.0% calories from fat); 15g Protein; 4g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 1411mg Sodium.  Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.