STEAK TERIYAKI WRAPS
*1 tablespoon cornstarch
*1 tablespoon cold water
*1/4 cup brown sugar
*2 cloves garlic, minced
*1/2 teaspoon ground ginger
*1/2 cup soy sauce
*1/4 cup cider vinegar
*1/2 teaspoon black pepper
*1 1/2 tablespoons olive oil or vegetable oil
*1 pound lean steak
*1 (8 ounce) package sliced mushrooms
*1/2 red bell pepper, seeded & sliced into strips
*1/2 yellow bell pepper, seeded & sliced into strips
*1/2 green bell pepper, seeded & sliced into strips
*1 medium sweet onion, sliced
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*4 tortilla wraps or 4 low carb tortilla wraps
~In a small saucepan over low heat, cornstarch, cold water, brown sugar, garlic, ginger, soy sauce, vinegar & 1/2 teaspoon black pepper.
~Let sauce simmer for about 20 minutes, until it thickens.
~Remove from heat & set aside.
~Sprinkle salt & 1/4 teaspoon pepper over steak.
~In a large skillet, add 1 tablespoon olive oil/vegetable oil over medium-high heat.
~Cook steak for about 2 minutes on each side and remove from pan.
~Add 1/2 tablespoon olive oil/vegetable oil to skillet.
~Add peppers and saute for about 2 minutes.
~Add mushrooms & onions saute for another 4-5 minutes.
~Place the steak back into the pan, reduce heat to low.
~Add the teriyaki sauce & let simmer for 1 minute.
~Divide evenly among the 4 tortillas & serve hot.
`substitute steak with boneless, skinless chicken
`omit tortilla and serve of rice
`omit tortilla and wrap in a large lettuce leaf