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.