Teriyaki Steak Lettuce Wraps

If you’ve ever been to PF Changs restaurant, then you’ve probably seen a lettuce wrap.  This week’s Monday’s Meal recipe uses the same idea…teriyaki and citrus marinated beef flank steak that’s grilled, sliced and served on lettuce leaves…yum!

Teriyaki Steak Lettuce Wraps, courtesy www.allrecipes.com

  • 1/2 cup A.1. Teriyaki Steak Sauce
  • 1/2 cup orange juice
  • 2 teaspoons sesame oil
  • 1 pound beef flank steak or beef top sirloin steak
  • 1 head Boston lettuce, leaves separated
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 large red pepper, thinly sliced
  • 1 (14 ounce) can bean sprouts, drained

Mix steak sauce, orange juice and sesame oil until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 minutes to marinate.

Preheat grill to medium heat. Remove steak from bag; discard bag and marinade. Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally. Remove from grill; cover with foil to keep warm. Let stand 10 minutes.

Cut steak across the grain into thin strips. Place evenly in centers of lettuce leaves; top with vegetables and bean sprouts. Roll up. Serve with the reserved 1/4 cup steak sauce mixture.

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