1\/2 C. reduced-sodium soy sauce
\n2 T. sugar
\n2 T. rice vinegar
\n4 cloves garlic, finely chopped
\n4 tsp. dark Asian sesame oil
\n1\/4 tsp. red-pepper flakes
\n1 1\/2 lb. top-round steak (1 1\/2 inches thick)
\n1 head Boston or leaf lettuce, cored
\n1 bunch scallions, trimmed
\n1 1\/2 C. bean sprouts
\n2 sweet red peppers, thinly sliced
\nMushroom Soup (see recipe below)<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCaloties: 225
\nFat: 7g
\nFiber: 2g<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n