This is a culmination of spinoffs from several different recipes. They were so yummy, I had to write it down. It looks long, but that's mostly marinating time and cutting-up vegetables (which you can do while the meat is marinating and the rice is cooking), so you can easily do everything in about an hour or so. An impressive appetizer or wonderful light dinner. Even my anti-vegetable 6-year-old ate them! So after receiving my first review about not using marinades, I looked into the matter and have changed the recipe so that you discard the marinade and use fresh marinade when cooking the meat. Thanks to my reviewer...you learn something new every day!
My Private Note
Units: US | Metric
- 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
- 1Combine 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.
- 2Bring 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).
- 3Drain meat, discarding marinade.
- 4Heat oil over med-high heat 1 min then add sesame seeds and continue to heat 1 min more, stirring.
- 5Add beef to pan and cook, stirring gently, 4 min or so until beef is mostly cooked.
- 6Combine cornstarch and fresh, unused marinade and pour over cooked beef; cook 1 min, stirring, then remove from heat.
- 7To partly cooled rice, add soy sauce, vinegar, honey, and ginger; stir.
- 8To assemble wraps, layer rice, beef, beans, onions, cucumber, carrots, avocado, and cilantro on leaf of lettuce and roll up.
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Nutritional Facts for Asian Beef & Lettuce Wraps
Serving Size: 1 (388 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 524.4
- Calories from Fat 136
- Total Fat 15.1 g
- Saturated Fat 2.7 g
- Cholesterol 43.9 mg
- Sodium 948.7 mg
- Total Carbohydrate 74.7 g
- Dietary Fiber 12.9 g
- Sugars 24.9 g
- Protein 28.8 g