Teriyaki Flank Steak Sandwich With Napa Cabbage Red Bell Peppers Carrots

Teriyaki Flank Steak Sandwich With Napa Cabbage, Red Bell Peppers & Carrots

Teriyaki Flank Steak Sandwich With Napa Cabbage, Red Bell Peppers & Carrots

45 minutes

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Details
  • Serving Size:   6
  • Dairy-Free:   True
  • Weight Watchers:   8 Points
Cuisine
  • Asian
  • Japanese
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil (optional)
  • 1 large carrot, grated
  • 1 (1 lb.) flank steak
  • 1 tablespoon all-purpose flour
  • 2 teaspoons minced fresh ginger
  • 1 clove garlic, peeled and crushed
  • 1/4 Napa cabbage, thinly sliced crosswise
  • 1 large red bell pepper, cut into thin slices
  • cup rice vinegar
  • Salt and pepper
  • 1 tablespoon of sesame seeds (for garnish, optional)
  • 1/4 cup soya sauce
  • cup water
  • 6 large whole wheat tortillas
Instructions

Sauce:In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, canola oil, flour, ginger, garlic, and sesame seeds.

Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.The steak:Season flank steak with salt and pepper.

Heat a grill pan (or frying pan) over medium-high heat.If using a pan without a nonstick surface, add 1 tablespoon canola oil.

Lay the flank steak in the pan and let cook until medium-rare, about 7 minutes per side.

Remove the steak from the pan and let it rest for 10 minutes before slicing across the grain into 1/4-inch slices.The wrap:Divide the vegetables and flank steak slices across 6 large flour tortillas.

Drizzle 3 tablespoons teriyaki sauce over each set of ingredients.Fold in the sides and tightly roll the tortillas.

Serve.

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