Korean Burritos

  • 1 lb. tenderized round steak — trimmed of fat and sliced into thin strips
  • 1 medium yellow onion — peeled and sliced into thin wedges
  • 2 T. grated ginger
  • 4 cloves garlic
  • ¼ c. soy sauce
  • ¼ c. brown sugar
  • 1 T. sesame oil
  • Cooked rice
  • Fresh basil
  • 2 grated carrots
  • Sriracha mayo (1-2 tsp sriracha stirred into 1/4 c. mayo)
  • 4 large flour tortillas

In the vessel of an Instant Pot (or slow cooker), combine the meat, onion, ginger, garlic, soy sauce, brown sugar, and sesame oil. Set the Instant Pot to pressure cook for 18 minutes at high pressure and close the lid (or slow cook the mixture for 4-6 hours on the LOW setting). Prepare the rice, basil, carrots, and sriracha mayo while the meat cooks.

When the Instant Pot sounds the end of its cycle, use the quick release method to remove the lid.

To assemble the burritos, space a generous spoonful of rice in the center of a slightly warmed flour tortilla. Tuck fresh basil and grated carrots on either side of the rice. Spoon the warm beef mixture over the rice and drizzle some sriracha mayo over the top of the meat. Fold the burritos by gently tucking the top and bottom of the tortilla in over the fillings, then taking one of the sides and tucking it completely over the fillings, then rolling it over to trap the fillings within. For a good illustrated guide, click here. If desired, slice the burrito in half and serve with additional spicy mayo.

  • Yields: 4 servings
  • Preparation Time: 30 minutes (4-6 hours, if using a slow cooker)
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