3 tbsp hoisin sauce
2 tbsp rice vinegar
2 tbsp regular or low sodium soy sauce
1 tsp sesame oil
1/4 tsp grated or minced garlic
1 cup white wine
1 5-in. piece English cucumber
3 green onions
1 leftover grilled flank steak, approximately 1 1/2 lbs, room temperature, thinly sliced
1 head Boston lettuce, divided into leaves
Combine hoisin sauce, rice vinegar, soy sauce, sesame oil and garlic in a bowl and whisk to combine. Reserve.
Cook rice according to the directions on the package.
Use a vegetable peeler, or a knife, to cut carrots and cucumber into long thin ribbons. Slice green onions into long thin strips. Place vegetables and steak on a platter and serve with lettuce leaves, rice and dipping sauce. To eat, spoon some rice onto a lettuce leaf, top with vegetables and steak, and drizzle with sauce. Roll up and enjoy!
Calories 528, Protein 41g, Carbohydrates 54g, Fat 15g, Fibre 3g, Sodium 1029mg.
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