Ingredients with Measurements:
- 1 lb. thinly sliced beef (sirloin or ribeye)
- 1/4 cup soy sauce
- 2 tbsp. brown sugar
- 2 tbsp. sesame oil
- 1 tbsp. rice vinegar
- 1 tbsp. minced garlic
- 1 tbsp. grated ginger
- 1/4 tsp. black pepper
- 1/4 cup sliced green onions
- 1/4 cup sliced carrots
- 1/4 cup sliced red bell pepper
- 1/4 cup sliced white onion
- 4 large flour tortillas
- 1 cup cooked white rice
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- 1/4 cup salsa
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper. Whisk until the sugar has dissolved.
2. Add the sliced beef to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Heat a large skillet over medium-high heat. Add the marinated beef and cook for 3-4 minutes, or until browned and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the sliced green onions, carrots, red bell pepper, and white onion. Cook for 2-3 minutes, or until the vegetables are tender.
5. Warm the flour tortillas in the microwave or on a griddle.
6. To assemble the burritos, place a spoonful of cooked rice on each tortilla. Top with a spoonful of the cooked vegetables, followed by a few slices of the cooked beef. Sprinkle with chopped cilantro.
7. Drizzle with sour cream and salsa, then roll up the burritos tightly.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10 minutes
5. Temperature:
Medium-high heat for cooking the beef and vegetables
Serving size:
4 burritos
Nutritional information:
Calories: 540
Fat: 22g
Carbohydrates: 53g
Protein: 31g
Sodium: 1460mg
Sugar: 10g
Substitutions for ingredients:
- Chicken or pork can be used instead of beef
- Brown rice or quinoa can be used instead of white rice
- Any type of salsa can be used, such as pico de gallo or corn salsa
Variations:
- Add sliced avocado or guacamole to the burritos
- Use lettuce leaves instead of tortillas for a low-carb option
- Add a fried egg on top of the burrito for a breakfast twist
Tips and tricks:
- Thinly slicing the beef will help it cook quickly and evenly
- Don't overcrowd the skillet when cooking the beef and vegetables, as this can cause them to steam instead of brown
- Warm the tortillas before assembling the burritos to make them more pliable
Storage instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the burritos in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the burritos on a platter with a side of chips and guacamole for a festive presentation.
Garnishes:
Chopped cilantro, sliced jalapeños, and lime wedges make great garnishes for these burritos.
Pairings:
Serve these burritos with a side of black beans and a margarita for a complete meal.
Suggested side dishes:
Black beans, corn on the cob, or a side salad would all be great accompaniments to these burritos.
Troubleshooting advice:
If the beef is tough, it may not have been sliced thinly enough. If the vegetables are too crunchy, cook them for a few more minutes until they are tender.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Bulgogi is a Korean dish that typically consists of marinated beef that is grilled or stir-fried. This recipe puts a Mexican twist on the classic dish by wrapping it in a flour tortilla.
Flavor profiles:
The beef is savory and slightly sweet from the marinade, while the vegetables add a fresh crunch. The sour cream and salsa add a tangy kick.
Serving suggestions:
These burritos would be great for a casual dinner party or a weeknight meal.
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Region: Korean