Teriyaki Steak Sandwich

 Recipe
Brown-bagging will never be the same again when you have Teriyaki Steak Sandwich for lunch. Asian flavors mingle with sirloin steak, shiitake mushrooms, scallions and snow peas and then tightly wrapped together in whole-wheat wraps. This sandwich is just one of the many recipes featured in the CarbLovers Diet Cookbook.

Yield:

Makes 4 servings (serving size: 1 wrap with 3/4 cup beef mixture)

Nutritional Information

Calories 342
Fat 15.1 g
Satfat 2.8 g
Monofat 5.3 g
Polyfat 4.9 g
Protein 26 g
Carbohydrate 39 g
Fiber 15 g
Cholesterol 41 mg
Iron 0.0 mg
Sodium 640 mg
Calcium 0.0 mg

Ingredients

2 tablespoons low-sodium soy sauce
1/4 cup water
3 tablespoons light brown sugar
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
1 teaspoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon chile-garlic sauce
2 teaspoons vegetable oil
3/4 pound thinly sliced lean sirloin steak
2 teaspoons vegetable oil
2 bunches scallions, cut into 2-inch lengths, greens sliced and reserved
4 cups sliced shiitake mushrooms
1 cup snow peas
4 (10-inch) whole-wheat wraps

Preparation

To make sauce, whisk together soy sauce, water, brown sugar, ginger, garlic, cornstarch, sesame oil, and chile-garlic sauce in a small bowl; set aside. Heat 2 teaspoons vegetable oil in a large skillet over medium-high heat. Add steak and cook until browned and just cooked through (2-3 minutes per side). Transfer steak (with its juices) to a bowl. Add 2 teaspoons vegetable oil to skillet with whites from scallions; cook, stirring, until charred (2 minutes). Add shiitake mushrooms and cook until softened (3-4 minutes). Add snow peas, scallion greens, and reserved sauce to skillet with reserved beef mixture; cook until heated through and sauce thickens (2-3 minutes). To assemble, arrange whole-wheat wraps on work surface; place about 3/4 cup beef mixture in middle of each and wrap tightly.

Note:

Ellen Kunes and Frances Largeman-Roth, RD,

CarbLovers Diet Cookbook

January 2012
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