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1. Core lettuce. Carefully remove at least 8 whole leaves; set aside. Slice enough of remaining lettuce to equal 1 cup. Toss sliced lettuce, carrots, pepper, 3 tablespoons rice wine vinegar and salt in bowl.
2. Toss beef with 3 tablespoons roasted-garlic teriyaki sauce in medium bowl. Heat a large nonstick skillet over medium-high heat. Shape beef into 1/2-inch pieces. Add half the pieces to skillet. Cook, turning, until browned on all sides, 3 minutes; transfer to bowl. Repeat with remaining beef.
3. Return beef to skillet; add chilies, water, and remaining 1 tablespoon each vinegar and teriyaki sauce. Bring to a simmer; cover and cook 3 minutes.
4. Spoon beef and vegetable mixture into lettuce leaves. Makes 4 servings.