What you need

1/2 cup  A.1. Teriyaki Steak Sauce
1/2 cup  orange juice
2 tsp.  sesame oil
1 beef flank steak or beef top sirloin steak (1 lb.)
1 head  Boston lettuce, leaves separated
1 cup  each: shredded carrots and red cabbage
1 large  red pepper, thinly sliced
1 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.
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 (165°F). Cut into strips, then continue as directed.

 

Courtesy of Kraft Recipes