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Main dishes

Teriyaki Steak Lettuce Wraps

Teriyaki Steak Lettuce Wraps recipe
photo by:kraft
This is an absolute favorite here at our house!!!! :D It tastes just like a dish we ordered at our favorite Asian restaurant.
posted by
on 10/28/2009
10 min
56 min
4 servings, 2 wraps each
Magazine Acquisition

What You Need

cup  A.1. Teriyaki Steak Sauce
cup  orange juice
tsp.  sesame oil
 beef flank steak or beef top sirloin steak (1 lb.)
head  Boston lettuce, leaves separated
cup  each: shredded carrots and red cabbage
large  red pepper, thinly sliced
can  (14 oz.) bean sprouts, drained

Make It

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

Special Extra
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 (165°F). Cut into strips, then continue as directed.
K:46712v0 :75196
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