Trim excess fat from steak; cut into thin, bite-sized slices.
In a 3 1/2
to 4-quart slow-cooker, combine soy sauce, brown sugar, ginger and
garlic. Stir in meat.
Cover; cook on the low-heat setting for 7
to 9 hours or on the high-heat setting for 3 to 4 hours.
Use a slotted spoon to remove meat from juices. Pour juices into
a measuring cup; skim fat. Measure 1 1/2 cups juices (add water if
necessary); place in a saucepan.
Stir together cornstarch and the 2
tablespoons water; add to saucepan.
Cook and stir until thickened and
bubbly.
Stir in the cooked meat.
Cook and stir for 2 minutes more.
Meanwhile, brush rolls lightly with margarine. Place, cut side up, on
the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 2
to 3 minutes or until lightly toasted.
Top bottom halves of the toasted
rolls with meat mixture and desired toppings.
