Flank steak is a lean, iron-rich, economical source of protein.

INGREDIENTS
Makes 4 servings

2 tsp (10 ml) brown sugar

1 Tbsp (15 ml) low-sodium soy sauce

1 Tbsp (15 ml) 100% orange juice

1 Tbsp (15 ml) VE Teriyaki Rub

¾ lb (340 g) flank steak, cut into strips

1 Tbsp (15 ml) vegetable oil

2 green onions, thinly sliced

½ cup (125 ml) prepared VE Beef Bouillon

2 tsp (10 ml) cornstarch

1 Tbsp (15 ml) VE Oriental Stir-fry Seasoning

1. Whisk sugar, soy sauce, orange juice and VE Teriyaki Rub in a medium mixing bowl. Add steak and toss to coat. Cover and marinate in refrigerator for up to 12 hours.
2. Preheat a VE Chef™ Eclipse® Coated Wok or VE Eclipse® Coated Professional Frying Pan over medium-high heat. Add oil and swirl to coat pan.
3. Cook beef in batches, browning on all sides. Set aside.
4. Return cooked beef to pan and add onions.
5. Whisk together VE Beef Bouillon, cornstarch and VE Oriental Stir-fry Seasoning in a small mixing bowl and pour over beef. Stir-fry over medium-high heat until sauce bubbles.
6. To assemble, top each lettuce leaf with beef mixture. Wrap and serve.

Creative Cooking Try VE Teriyaki Seasoning instead of VE Teriyaki Rub.