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

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Sauce:In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, canola oil, flour, ginger, garlic, and sesame seeds.
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Step 2

  • 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.
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  • Length: 8 minutes

Step 3

  • Heat a grill pan (or frying pan) over medium-high heat.If using a pan without a nonstick surface, add 1 tablespoon canola oil.
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Step 4

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

Step 5

  • 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.
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  • Length: 10 minutes

Step 6

  • Drizzle 3 tablespoons teriyaki sauce over each set of ingredients.Fold in the sides and tightly roll the tortillas.
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Step 7

  • Serve.