1 1/2 pounds beef flank steak grated peel of 2 lemons juice of 2 lemons 6 tablespoons sugar
divided 2 tablespoons dark sesame oil 1 1/4 teaspoons salt :
divided 1/2 teaspoon black pepper 1/4 cup water 1/4 cup rice vinegar 1/2 teaspoon crushed red pepper 6 flour tortillas (8 inch) 6 lettuce leaves 1/3 cup fresh mint leaves 1/3 cup fresh cilantro leaves star fruit slices red bell pepper strips orange peel strips Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes. Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill beef over medium-hot briquets about 3 minutes per side until cooked through. Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips. Makes 6 wraps. Each wrap: 366 cal; 25g fat. Typed by Lynn Thomas dcqp82a. Source: Great Barbecues by Kingsford.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
BLACK PEPPER STEAK #SHORTS
This is the same recipe we use to serve in my restaurant! Hope you enjoy it.
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