Teriyaki Steak Sandwiches

Very good!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1 1⁄2 lbs  flank steaks, cut across the grain into 1/8-inch strips
• 1  garlic clove, minced
• 1  tablespoon fresh ginger, minced
• 1⁄4 lb button mushroom, sliced
• 1  small onion, thinly sliced
• 3  tablespoons cornstarch
• 1 1⁄2 cups low sodium beef broth
• 1⁄4 cup  teriyaki sauce
• 1  teaspoon honey
• 4  slices  French bread, 1/2-inch thick, toasted

Directions

1. Heat oil in a heavy nonstick skillet over medium-high heat.
2. Saute steak strips, garlic and ginger about 5 minutes, stirring frequently, until steak is no longer pink.
3. Transfer steak to a platter and set aside.
4. Add mushrooms and onions to same skillet and saute 3-4 minutes, stirring frequently, until tender.
5. Combine cornstarch and broth in a jar with tight-fitting lid and shake vigoroudly. Season with salt and pepper to taste.
6. Add teriyaki and honey and shake again. Stir teriyaki mixture into mushrooms in skillet and simmer about 3 minutes, stirring frequently, until sauce begins to thicken.
7. Return steak to skillet and cook for another 1-2 minutes or until steak is heated through.
8. Serve steak over toasted bread.