450g beef steak
¼ tsp each salt and pepper
3 tbsp lime juice
2 tbsp olive oil
2 tsp chili garlic sauce
1 tsp grated fresh ginger
1 tsp liquid honey
1 tsp soy sauce
1 tsp sesame oil
1 sweet red pepper, thinly sliced
1 cup carrot, thinly sliced
1 cup cucumber, thinly sliced
2 green onions, thinly sliced
12 large lettuce leaves (Romaine work very well)

• Sprinkle steak with a pinch each of the salt and pepper. Place on a greased grill and cook to desired doneness. Let stand for 5 minutes before slicing.
• Meanwhile, in a bowl, whisk together lime juice, oil, chili garlic sauce, ginger, honey, soy sauce, sesame oil and remaining salt and pepper. Stir in red pepper, carrot, cucumber and green onions.
• Serve in lettuce wraps! This dish can be enjoyed cold, is a great way of eating leftover steak. The filling can easily be heated up in the microwave if you prefer it warm.

Makes 4 servings; count each as 3 proteins, 1 fat and ½ restricted vegetable.

Recipe courtesy of Canadian Living.