You'll say wow after trying one of these Asian lettuce cups with steak, fruit, vegetables and a herbacious Wowee sauce.
To prepare sauce, combine 1/2 cup green onions, soy sauce, orange juice, orange peel, hoisin sauce, garlic and crushed red pepper in small bowl; mixing well. Reserve 1/2 cup sauce to use as marinade. Cover remaining sauce; set aside.
Cut beef steak lengthwise in 1/2-inch strips, then across the grain to make 1/2-inch pieces. Place beef and 1/2 cup reserved marinade in food-safe plastic bag; turn to coat steak evenly. Close bag securely and marinate in refrigerator 30 minutes.
Meanwhile, cut grilled pineapple into 1/4-inch pieces. Combine pineapple, mushrooms, bell pepper, carrots, cilantro, ginger and remaining 1/4 cup green onions in medium bowl. Cover and refrigerate until ready to use.
Remove steak from marinade; discard marinade. Pat beef dry with paper towel. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add one third of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove beef; keep warm. Repeat twice with remaining oil and beef, wiping out skillet between batches.
Divide beef among lettuce leaves. Top with pineapple mixture. Spoon 1 teaspoon remaining sauce mixture over vegetables in each lettuce leaf. Wrap lettuce leaves around filling. Serve with remaining sauce.