Instructions: 1. With sharp knife, trim all fat from round steak. Cut round steak lengthwise in half, then cut each half crosswise into 1/8-inch-thick slices.

2. In small bowl, combine orange juice, hoisin sauce, soy sauce, vinegar, and cornstarch.

3. In nonstick 12-inch skillet over medium-high heat, heat vegetable oil.

Add ginger and crushed red pepper and cook 20 seconds; add beef and cook 2 minutes or until beef just loses its pink color. Transfer beef to bowl; keep warm. Add orange-juice mixture, cabbage, carrots, and half the green onions to skillet and cook, stirring constantly, until sauce thickens slightly, about 1 minute. Return beef to skillet; heat through.

4. Spoon beef mixture into the lettuce leaves. Sprinkle with remaining green onions.

Notes: Serve this dish with Orange-Cilantro Rice (About Rice). Work Time: 15 minutes; Total Time: 20 to 25 minutes.

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