Ingredients
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4 cups coleslaw mix
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3 tablespoons chopped fresh parsley
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2 tablespoons rice vinegar
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2 tablespoons vegetable oil
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2 tablespoons light sesame oil
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3⁄4 teaspoon ginger
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1 1⁄2 lbs lean boneless top round steaks*, cut into THIN small strips
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1⁄4 cup teriyaki sauce, [i]*plus more for dipping[/i]
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1 clove garlic, finely minced
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4 -6 flour tortillas, 7-8-inch round
Instructions
In bowl, toss thinly cut steak with teriyaki sauce and garlic, cover and marinate 6-8 hours or overnight.The next day, in medium bowl, combine first 6 ingredients. Mix well, set aside.In hot wok or non-stick skillet with 1 Tbl. oil, cook and stir beef teriyaki mixture over medium-high heat for 2 minutes for rare to medium-rare, 2-3 minutes for medium-rare to medium, 4-5 minutes for medium to more well-done. Cook to your own preference.*Use sirloin or more tender cuts of meat (such as beef tenderloin) if preferrred! Times depend on how hot pan is and how thinly sliced meat is, so watch carefully.Place a fourth or less of the meat down center of each tortilla.Top each with a fourth or less of cole slaw mixture.Roll up and enjoy with *more teriyaki sauce!*Definately serve with more teriyaki sauce for dipping, it really makes it!
