Ingredients
SAUCE:1/4 cup rice vinegar3 tablespoons water3 tablespoons orange marmalade1 tablespoon sugar1 tablespoon reduced-sodium soy sauce2 garlic cloves, minced1 teaspoon Sriracha chili sauceWRAPS:1-1/2 pounds lean ground beef (90% lean)2 garlic cloves, minced2 teaspoons minced fresh gingerroot1/4 cup reduced-sodium soy sauce2 tablespoons orange juice1 tablespoon sugar1 tablespoon orange marmalade1/4 teaspoon crushed red pepper flakes2 teaspoons cornstarch1/4 cup cold water8 Bibb or Boston lettuce leaves2 cups cooked brown rice1 cup shredded carrots3 green onions, thinly sliced
Preparation
In a small bowl, combine sauce ingredients.
In a large skillet, cook beef, garlic and ginger over medium heat 8-10 minutes or until meat is no longer pink; crumble beef; 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.
To serve, fill lettuce leaves with rice; cover with beef mixture. Top with carrots and green onions; drizzle with sauce.
