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.
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