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1 pound flank steak, trimmed of all fat, then cut into two-inch chopstick-size strips
1 pear-apple, peeled, cored, and grated
2 Tablespoons Chinese rice wine
2 cloves garlic, peeled and minced
2 Tablespoons thin soy sauce
1 Tablespoon sugar
1 Tablespoon sesame oil
1/4 teaspoon ground white pepper
1 onion, peeled and cut into two-inch chopstick-size strips
1 carrot, peeled and cut into two-inch chopstick-size strips
1/2 red pepper, seeded and cut into two-inch chopstick-size strips
1/2 green pepper and cut into two-inch chopstick-size strips
8 soft lettuce leaves, such as Boston lettuce
1. Mix beef strips grated apple-pear, rice wine, minced garlic, soy sauce, sugar, sesame oil, and the ground pepper and toss well, cover, then refrigerate for one to two hours. Remove from the refrigerator and drain, if necessary.
2. Grill the meat until three-quarters cooked, remove from grill, and set on a platter.
3. Put onion, carrot, and red and green pepper strips on the same platter, and put this on the table; and put lettuce pieces in a small bowl next to them.
4. Every person should take one lettuce leaf and put a few strips of beef, and a few of the onion, carrot and red and green peppers on that piece of lettuce, then wrap it and it is ready to eat this beef and vegetables in its lettuce parcel.
Note: This can be served with chili sauce, used as a dip, on the side.

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