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Teriyaki Roll-Ups

DIRECTIONS

Wrap the tortillas in foil and heat for 10 to 15 minutes in a 350°F oven.
To make the vegetables: Heat the oil in a large skillet or wok over medium-high heat. Add the sliced onions and cover the pan. Cook for 10 minutes, stirring often, until they are very soft. Stir together in a small bowl the soy sauce, brown sugar, sherry, garlic, ginger, and vinegar and add to the pan when the onions are soft. Bring to a boil. Add the broccoli, cover, and cook for 3 minutes. Put in the zucchini and cook 1 minute more. Add the green onions or scallions and snow peas and cook 1 minute more, stirring well.
To assemble the roll-ups: Place a hot tortilla on a flat surface. Spoon about 2/3 cup hot rice on one half of the tortilla, leaving a 2-inch border around the side. Cover the rice with 3 or 4 slices of steak and then with the vegetables and some of the pan sauce. Fold in the sides of the tortilla and roll it up into a tight burrito. Serve at once.