Asian Beef & Lettuce Wraps

Ingredients

• 2 lemons, juice of
• 2 oranges, juice of
• 4 tablespoons honey
• 4 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 lb beef, cut into 1/2-inch by 1-inch slices (roast or steak meat)
• 2 1/4 cups water
• 1 cup brown rice
• 2 tablespoons reduced sodium soy sauce
• 3 tablespoons red wine vinegar
• 2 tablespoons honey
• 1/4 teaspoon ginger powder
• 2 tablespoons sesame seeds
• 2 tablespoons olive oil
• 2 teaspoons cornstarch
• 1 head bibb lettuce (or similar)
• 3 green onions, sliced diagonally
• 1 cucumber, julienned
• 3 carrots, julienned

• 1 (15 1/2 ounce) can black beans, rinsed and drained
• 1 avocado, cut into thin slices
• 1/2 bunch cilantro, chopped

Directions

1. 1

   Combine first six ingredients then divide in half; add beef to half of marinade and let sit at least 1 hour at room temperature. Reserve remaining marinade for cooking later.

2. 2

   Bring water to a boil; add rice, reduce heat to just below medium, and cook 38 min then let sit 15 min without opening lid (from "Plain but Perfect Every Time Brown Rice).

3. 3

   Drain meat, discarding marinade.

4. 4

   Heat oil over med-high heat 1 min then add sesame seeds and continue to heat 1 min more, stirring.

5. 5

   Add beef to pan and cook, stirring gently, 4 min or so until beef is mostly cooked.

6. 6

   Combine cornstarch and fresh, unused marinade and pour over cooked beef; cook 1 min, stirring, then remove from heat.

7. 7

   To partly cooled rice, add soy sauce, vinegar, honey, and ginger; stir.

8. 8

   To assemble wraps, layer rice, beef, beans, onions, cucumber, carrots, avocado, and cilantro on leaf of lettuce and roll up.