Teriyaki Steak Sandwich

• 2 tablespoons low-sodium soy sauce
• 1/4 cup water
• 3 tablespoons light brown sugar
• 1 tablespoon minced fresh ginger
• 2 teaspoons minced garlic
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon chile-garlic sauce
• 2 teaspoons vegetable oil
• 3/4 pound thinly sliced lean sirloin steak
• 2 teaspoons vegetable oil
• 2 bunches scallions, cut into 2-inch lengths, greens sliced and reserved
• 4 cups sliced shiitake mushrooms
• 1 cup snow peas
• 4 (10-inch) whole-wheat wraps

1. To make sauce, whisk together soy sauce, water, brown sugar, ginger, garlic, cornstarch, sesame oil, and chile-garlic sauce in a small bowl; set aside. Heat 2 teaspoons vegetable 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 2 teaspoons vegetable oil to skillet with whites from scallions; cook, stirring, until charred (2 minutes). Add shiitake mushrooms and cook until softened (3-4 minutes). Add snow peas, scallion greens, and reserved sauce to skillet with reserved beef mixture; cook until heated through and sauce thickens (2-3 minutes). To assemble, arrange whole-wheat wraps on work surface; place about 3/4 cup beef mixture in middle of each and wrap tightly.

soy sauce, water, light brown sugar, fresh ginger, garlic, cornstarch, sesame oil, chilegarlic sauce, vegetable oil, vegetable oil, bunches scallions, shiitake mushrooms, snow peas, wraps

Taken from www.myrecipes.com/recipe/teriyaki-steak-sandwich (may not work)