Korean BBQ Bulgogi Burritos
Serves 11
Directions
- 1Trim the 48oz top sirloin and toss it into the freezer for about 30-45 minutes to make it easier to slice thinly.
- 2Slice the partially frozen top sirloin as thinly as possible.
- 3Prepare the tenderizer by mixing 4 tablespoons of water and 2 teaspoons of baking soda in a bowl.
- 4Pour the tenderizer mixture over the sliced meat and mix well with your hands, soaking for about 10 minutes.
- 5Prepare the bulgogi marinade by blending 6 tbsp soy sauce, 4 tbsp honey or brown sugar, 3 tbsp gochujang, 2 tbsp dark soy sauce, 3 tbsp zero cal sweetener, 2 tbsp garlic purée, 2 tbsp ginger purée, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1/2 yellow onion, and salt & black pepper to taste.
- 6Pour the bulgogi marinade over the tenderized beef and mix thoroughly, then cover and let it marinate while preparing other components.
- 7Cook the marinated beef over super high heat in a pan, ensuring a quick sear on the exterior, which takes only a couple of minutes per batch.
- 8Once cooked, transfer the beef to a bowl.
- 9Add some green onions and sesame seeds to the cooked beef and mix well.
- 10Prepare the creamy sriracha rice by combining 240g of cooked sushi rice, 400g of plain skyr, 50g of sriracha, a handful of chopped cilantro or green onions, and salt & garlic to taste.
- 11Mix all the rice ingredients until well combined.
- 12Assemble the burritos by evenly distributing the creamy sriracha rice and bulgogi beef across 11 burrito-sized tortillas.
- 13Add any other desired toppings, roll the tortillas tightly, and then toast them in a pan until lightly browned on all sides.
Ingredients
- 48 oz top sirloin
- 4 tablespoons water
- 2 teaspoons baking soda
- 6 tbsp soy sauce
- 4 tbsp honey or brown sugar
- 3 tbsp gochujang
- 2 tbsp dark soy sauce
- 3 tbsp zero cal sweetener
- 2 tbsp garlic purée
- 2 tbsp ginger purée
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 0.5 yellow onion
- salt and black pepper
- 240 g sushi rice
- 400 g plain skyr or Greek yogurt
- 50 g sriracha
- handful cilantro or green onions
- salt and garlic
- 11 burrito tortillas
- green onions
- sesame seeds
Equipment
freezerknifecutting boardbowlplastic wrappantongsblenderspatula
Tips
- Freeze the top sirloin for 30-45 minutes to make it easier to slice thinly.
- Use baking soda and water to tenderize the meat, a common stir-fry technique known as "velveting," which keeps the meat tender as it cooks. If an off taste is detected, rinse the meat after soaking.
- Cook the beef over super high heat in batches to ensure a quick sear on the exterior.
- Store frozen burritos by wrapping them in foil and reheating in the microwave for 2-3 minutes, then air frying at 375°F for 6-8 minutes, or pan-frying to crisp the tortilla.
- The low-calorie spicy mayo can be stored refrigerated for 10-14 days or evenly distributed inside the burrito before rolling.
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