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Categories:
rice vinegar water orange marmalade sugar soy sauce garlic chili sauce lean ground beef garlic fresh gingerroot soy sauce orange juice sugar orange marmalade red pepper cornstarch cold water Boston lettuce leaves brown rice carrots green onions
Viewed: 46 - Published at: 9 months agoIngredients
- 1/4 cup rice vinegar
- 3 tablespoons water
- 3 tablespoons orange marmalade
- 1 tablespoon sugar
- 1 tablespoon reduced-sodium soy sauce
- 2 garlic cloves, minced
- 1 teaspoon Sriracha chili sauce
- 1-1/2 pounds lean ground beef (90% lean)
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons orange juice
- 1 tablespoon sugar
- 1 tablespoon orange marmalade
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons cornstarch
- 1/4 cup cold water
- 8 Bibb or Boston lettuce leaves
- 2 cups cooked brown rice
- 1 cup shredded carrots
- 3 green onions, thinly sliced
Method
- In a small bowl, combine sauce ingredients.
- In a large skillet, cook beef, garlic and ginger over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in soy sauce, orange juice, sugar, marmalade and pepper flakes. In a small bowl, mix cornstarch and water; stir into pan. Cook and stir 1-2 minutes or until sauce is thickened.
- Serve in lettuce leaves with rice. Top with carrots and green onions; drizzle with sauce.
