Asian Beef & Lettuce Wraps - cooking recipe

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

Preparation

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.
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).
Drain meat, discarding marinade.
Heat oil over med-high heat 1 min then add sesame seeds and continue to heat 1 min more, stirring.
Add beef to pan and cook, stirring gently, 4 min or so until beef is mostly cooked.
Combine cornstarch and fresh, unused marinade and pour over cooked beef; cook 1 min, stirring, then remove from heat.
To partly cooled rice, add soy sauce, vinegar, honey, and ginger; stir.
To assemble wraps, layer rice, beef, beans, onions, cucumber, carrots, avocado, and cilantro on leaf of lettuce and roll up.