Teriyaki Flank Steak Sandwich With Napa Cabbage, Red Bell Peppers & Carrots

• 1 cup rice vinegar
• 1/4 cup brown sugar
• 1 cup water
• 1/4 cup soya sauce
• 2 tablespoons canola oil
• 1 tablespoon all purpose flour
• 2 teaspoons fresh ginger minced
• 2 cloves garlic minced
• 2 teaspoons toasted sesame seeds
• 1 pound flank steak
• 1 tablespoon canola oil optional
• salt
• pepper
• 1/4 napa cabbage thinly sliced crosswise
• 1 red bell pepper large, cut into thin slices
• 1 large carrot grated
• 6 whole wheat tortillas

1. In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, canola oil, flour, ginger, garlic, and sesame seeds.
2. Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.
3. Season flank steak with salt and pepper.
4. Heat a grill pan (or frying pan) over medium-high heat.
5. If using a pan without a nonstick surface, add 1 tablespoon canola oil.
6. Lay the flank steak in the pan and let cook until medium-rare, about 7 minutes per side.
7. Remove the steak from the pan and let it rest for 10 minutes before slicing across the grain into 1/4-inch slices.

rice vinegar, brown sugar, water, soya sauce, canola oil, flour, fresh ginger, garlic, sesame seeds, canola oil, salt, pepper, cabbage, red bell pepper, carrot, whole wheat tortillas

Taken from www.yummly.com/recipe/Teriyaki-Flank-Steak-Sandwich-With-Napa-Cabbage_-Red-Bell-Peppers-_-Carrots-1676525 (may not work)