Teriyaki Steak Lettuce Wraps
Ingredients
The sauce
-
⅓
cup
low sodium soy sauce
-
¼
cup
water
-
2
tablespoons
packed brown sugar
-
1
teaspoon
honey
-
½
teaspoon
ground ginger
-
1 ½
tablespoons
canola oil
-
½
teaspoon
minced garlic
-
1
tablespoon
cornstarch
-
1
tablespoon
water
The filling
-
1 ½
lbs
lean, trimmed flank steak
-
18
leaves
Boston or Bibb lettuce
-
1
scallion
sliced
-
¾
cup
undressed broccoli slaw
-
¼
cup
sprouts
Instructions
- Combine soy sauce, water, brown sugar, honey, ginger, ½ teaspoon of oil, and garlic in a saucepan and bring to a boil.
- Once boiling, cook for one minute, then prepare a slurry with cornstarch and water.
- Add the slurry to the boiling sauce and cook until thickened, then remove from heat.
- Heat the remaining oil in a skillet and cook the steak strips until desired doneness.
- Stir in the teriyaki sauce and cook for another minute, then remove from heat.
- Assemble the wraps by placing steak in lettuce leaves and topping with scallions, broccoli slaw, and sprouts.
Nutrition Facts (estimated)
Servings
6 (3 wraps each)
Calories
233
Total fat
10g
Total carbohydrates
9g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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