1/2 C. reduced-sodium soy sauce
2 T. sugar
2 T. rice vinegar
4 cloves garlic, finely chopped
4 tsp. dark Asian sesame oil
1/4 tsp. red-pepper flakes
1 1/2 lb. top-round steak (1 1/2 inches thick)
1 head Boston or leaf lettuce, cored
1 bunch scallions, trimmed
1 1/2 C. bean sprouts
2 sweet red peppers, thinly sliced
Mushroom Soup (see recipe below)

In large glass dish, combine soy, sugar, vinegar, garlic, oil and pepper flakes. Slice beef into 2-inch-wide strips. Add beef to dish (photo 2). Cover; refrigerate 1 hour or up to 12 hours. Cut scallions in 2-inch pieces; thinly slice lengthwise. Separate lettuce leaves. Place scallions, sprouts, peppers and lettuce in separate serving bowls. Heat oven to broil. Transfer beef to broiler-pan rack; pour marinade into small saucepan and boil 3 minutes. Let cool; reserve to serve with beef. Broil beef 4 inches from heat for 3 minutes. Turn beef over. Broil until desired doneness, 2 to 3 minutes. Let beef stand 10 minutes. Thinly slice on diagonal. Arrange on plate. To make rolls, arrange few pieces of beef and each vegetable on lettuce; drizzle with reserved marinade. Roll up, tucking in ends. Serve with soup.

Yield: 6 servings
Caloties: 225
Fat: 7g
Fiber: 2g

Asian Mushroom Soup: In saucepan, simmer 6 C. reduced-sodium beef broth, 3 C. cooked noodles, 1 1/2 C. sliced mushrooms, 6 T. chopped scallions, 1/4 tsp. ginger and a pinch cayenne for 5 minutes. Yield: 6 servings, Calories: 146, fat: 2g, fiber: 1g