Ingredients

• 2 tablespoons rice vinegar
• 2 tablespoons dark sesame oil
• 2 tablespoons reduced-sodium or regular soy sauce
• 1 tablespoon minced fresh ginger
• 1 beef top round steak, cut 3/4-inch thick (about 1 pound)
• 2 baby bok choy, cut lengthwise in 1/2
• 4 spinach sandwich wraps or tortillas (8 to 10-inch diameter)
• 2 tablespoons reduced fat or regular mayonnaise
• 2 tablespoons finely chopped dry roasted peanuts
• 1 1/2 teaspoons minced fresh ginger
• 1 to 1 1/2 teaspoons chili-garlic paste
• 3/4 teaspoon reduced-sodium or regular soy sauce
• 3/4 teaspoon rice wine vinegar
• 1/2 teaspoon dark sesame oil

Instructions

1. Combine marinade ingredients in small bowl. Cover and refrigerate 1 tablespoon for the bok choy. Place beef steak and remaining marinade in a food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
2. Preheat charcoal grill to medium heat.
3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash- covered coals. Grill, uncovered, 8 to 9 minutes for medium-rare doneness, turning occasionally. Do not overcook. Brush bok choy with reserved 1 tablespoon marinade. Grill bok choy, uncovered, over medium, ash-covered coals 4 to 5 minutes or until tender and lightly browned, turning once.
4. Meanwhile combine Spicy Peanut Mayonnaise ingredients in medium bowl; mix well.
5. Carve steak into thin slices. Cut each bok choy half lengthwise in half again, forming quarters. Cut core from each quarter. Spread mayonnaise mixture evenly on spinach wraps. Divide steak slices and bok choy among wraps. Roll up tightly.