• 1 1/2  pounds beef flank steak
• grated peel of 2 lemons
• juice of 2 lemons
• 6 tablespoons sugar -- divided
• 2 tablespoons dark sesame oil
• 1 1/4 teaspoons salt -- divided
• 1/2 teaspoon black pepper
• 1/4 cup water
• 1/4 cup rice vinegar
• 1/2 teaspoon crushed red pepper
• 6 flour tortillas (8 inch)
• 6 lettuce leaves
• 1/3 cup fresh mint leaves
• 1/3 cup fresh cilantro leaves
• star fruit slices
• red bell pepper strips
• orange peel strips

Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes. Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill beef over medium-hot briquets about 3 minutes per side until cooked through. Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips. Makes 6 wraps.

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