Preheat oven to 450°F. Slather tip roast with teriyaki sauce reserving ¼ cup for later. Peel and slice red onions paper thin. Cook rice according to instructions and let come to room temperature. Pick cilantro leaves and wash. Peel off larger outer leaves of lettuce and gently wash and pat dry.
Place steak in heated oven and cook for 20-25 minutes or until internal temperature reaches at least 145°F. Remove from oven and let rest for 10 minutes. Once meat has rested slice into ¼-inch slices.
Build lettuce cups by placing a spoonful of rice in lettuce topping with beef, carrots, onions, cilantro leaves and a drizzle of sauce. Enjoy!
Approximate nutritional values (per serving):
Calories 420, Fat 12g, Sat. Fat 3g, Trans Fat 0g, Cholesterol 80mg, Sodium 750mg, Total Carbohydrate 49g, Fiber 1g, Sugars 26g, Protein 27g
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Dairy Free, Egg Free, Tree Nut Free, Peanut Free
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