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.

Ellen Kunes and Frances Largeman-Roth, RD
Recipe by Health January 2012

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

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Directions

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  • 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.

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Source

CarbLovers Diet Cookbook

Nutrition Facts

342 calories; fat 15.1g; saturated fat 2.8g; mono fat 5.3g; poly fat 4.9g; protein 26g; carbohydrates 39g; fiber 15g; cholesterol 41mg; sodium 640mg.
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