Teriyaki Steak Sandwich

Ingredients

Cooking Directions

Make Teriyaki Sauce:

1. Whisk together soy sauce, ¼ cup water, sugar, ginger, garlic, cornstarch, sesame oil, and chile-garlic sauce in a bowl. Reserve.

Make Sandwich:

Heat 2 teaspoons 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 remaining 2 teaspoons oil to pan, then add scallion whites and cook, stirring, until charred, 2 minutes. Add mushrooms and cook until softened, 3-4 minutes. Return beef to pan, add scallion greens, snow peas, and teriyaki sauce and cook until heated through and entire mixture is thickened, 2-3 minutes.

Place about ¾ cup mixture in middle of wrap and wrap tightly. Slice in half and serve warm.

Serving size: 1 wrap and ¾ mixture

Calories 342; Fat 15.1g (sat 2.8g, mono 5.3g, poly 4.9g); Cholesterol 41mg; Protein 26g; Carbohydrate 39g; Sugars 15g; Fiber 15g; RS 0.6g; Sodium 640mg

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy The CarbLovers Diet Cookbook.