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Teriyaki Steak Lettuce Wraps

  • Prep Time: 10 Minutes (Total Time: 56 Minutes)
  • Serving Size: 4
  • 1/2 cup A.1. Teriyaki Steak Sauce
  • 1/2 cup Orange Juice
  • 2 teaspoons Sesame Oil
  • 1 Beef Flank Steak Or Beef Top Sirloin Steak (1 Pound)
  • 1 Head Boston Lettuce, Leaves Separated
  • 1 cup each Shredded Carrots And Red Cabbage
  • 1 Large Red Pepper, Thinly Sliced
  • 1 can (14 ounce) 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 min. to marinate.

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

    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.

    KRAFT KITCHENS TIPS

    Jazz It Up

    Prepare as directed, adding 1/4 cup chopped PLANTERS Peanuts and/or chopped cilantro along with the vegetables.

    Variation

    Substitute 1 lb. boneless skinless chicken breasts for the steak. Marinate as directed, then grill 5 min. on each side or until cooked through (internal temp. reaches 170?F and juices run clear). Cut into strips, then continue as directed.

    RECIPE COURTESY OF KRAFT FOODS