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Flank Steak Teriyaki

2 pounds beef flank steak
6 slices (rings) canned juice-pack pineapple (reserve 1/2 cup juice)
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 raw long-grain converted rice


Roll flank steak, tie and cut into six 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 the soy mixture in slow cooker. Top each steak with a pineapple ring, then place in slow cooker.

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