• 1 lb. top round steak, cut 1 inch thick (see note)
• 4 C. fresh stir-fry vegetable mixture (broccoli, carrots, sugar snap peas)
• 2 tsp. vegetable oil
• 8 Boston or red-leaf lettuce leaves
• For the sauce:
• 2 Tbs. hoisin sauce
• 2 Tbs. orange juice
• 2 Tbs. rice vinegar
• 2 Tbs. soy sauce
• 2 tsp. cornstarch

To make the sauce: Combine hoisin sauce, orange juice, rice vinegar and soy sauce in small bowl. Stir in cornstarch; set aside. Cut beef steak lengthwise in half, then crosswise into 1/4-inch-thick strips. Place beef and 1/4 C. sauce in medium bowl; toss to coat beef. Cover and marinate in refrigerator 30 minutes. Combine vegetable mixture and 1/2 C. water in large nonstick skillet; bring to boil. Reduce heat to medium; cover and cook 4 to 6 minutes or until vegetables are crisp-tender. Drain vegetables; set aside. Remove beef from marinade, discard marinade. Heat oil in same skillet over medium-high heat until hot. Add half the beef; stir-fry 11/2 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Combine vegetables and beef in skillet. Stir in remaining sauce; cook and stir over medium-low heat 1 to 2 minutes or until thickened and bubbly. Serve with lettuce leaves for wrapping.

Makes 4 servings.