Teriyaki Flank Steak Sandwich With Napa Cabbage, Red Bell Peppers & Carrots
You can never have too many Japanese recipes, so give Teriyaki Flank Steak Sandwich With Napa Cabbage, Red Bell Peppers & Carrots a try. This recipe makes 6 servings with 310 calories, 23g of protein, and 10g of fat each. For $2.
Cook time
45 min
Servings
6
Ingredients
15
Nutrition
per serving310 kcal
Calories
23 g
Protein
10 g
Fat
31 g
Carbs
Ingredients
For 6 servings
Kitchen Tools
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Instructions
- 1
Sauce:In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, canola oil, flour, ginger, garlic, and sesame seeds.
- 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.
- 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.
- 4
Lay the flank steak in the pan and let cook until medium-rare, about 7 minutes per side.
- 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.
- 6
Drizzle 3 tablespoons teriyaki sauce over each set of ingredients.Fold in the sides and tightly roll the tortillas.
- 7
Serve.
