Ingredients: 1 tablespoon brown sugar,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.
