Step 1

Sauce:In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, canola oil, flour, ginger, garlic, and sesame seeds.

Step 2

Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.The steak:Season flank steak with salt and pepper.

Step 3

Heat a grill pan (or frying pan) over medium-high heat.If using a pan without a nonstick surface, add 1 tablespoon canola oil.

Step 4

Lay the flank steak in the pan and let cook until medium-rare, about 7 minutes per side.

Step 5

Remove the steak from the pan and let it rest for 10 minutes before slicing across the grain into 1/4-inch slices.The wrap:Divide the vegetables and flank steak slices across 6 large flour tortillas.

Step 6

Drizzle 3 tablespoons teriyaki sauce over each set of ingredients.Fold in the sides and tightly roll the tortillas.

Step 7

Serve.