I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, September 20, 2012

Steak Teriyaki Wraps

Very good & easy to make.   This would be even good & lower calorie without the wrap.  It's also very good served over rice.  If you want to make it quicker, buy pre-made teriyaki sauce.




STEAK TERIYAKI WRAPS
(serves 4)

*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
Directions:
~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.

Variations:
`substitute steak with boneless, skinless chicken
`omit tortilla and serve of rice
`omit tortilla and wrap in a large lettuce leaf 

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