Teriyaki Steak Sandwich

Ingredients

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

Equipment

• bowl
• frying pan
• whisk

Directions

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.
2. Heat 2 teaspoons vegetable oil in a large skillet over medium-high heat.
3. Add steak and cook until browned and just cooked through (2-3 minutes per side).
4. Transfer steak (with its juices) to a bowl.
5. Add 2 teaspoons vegetable oil to skillet with whites from scallions; cook, stirring, until charred (2 minutes).
6. Add shiitake mushrooms and cook until softened (3-4 minutes).
7. 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.