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 boullion cubes
1 1/2 cups boiling water
1 cup raw long-grain converted rice
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 1/2 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.