Beef Bulgogi Burrito

Name: Beef Bulgogi Burrito
Yield: 11 servings
Ingredients: 11 burrito tortillas; green onions (for garnish); sesame seeds (for garnish); 48 oz Top Sirloin; 240 g sushi rice (dry weight); 400 g plain skyr or Greek yogurt; 50 g sriracha; cilantro or green onions (handful); salt & garlic (to taste); 4 tbsp water; 2 tsp baking soda; 6 tbsp soy sauce; 4 tbsp honey; 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 cup yellow onion; salt & black pepper (to taste); 150 g low fat skyr or Greek yogurt; 75 g light mayo; 15 g gochujang; 20 g milk (or until desired consistency); salt (pinch); Sriracha (to taste)

Frozen Burrito Meal Prep Series, Episode 3 of 9

Yield11 servings

Ingredients

Miscellaneous

Meat

Creamy Sriracha Rice

Tenderizer

Bulgogi Marinade

Low Cal Spicy Mayo

Directions

1
Freeze 40-60 mins
2
Slice thin
3
Soak with meat for 15 mins
4
Reheat in microwave for 2-3 mins, then air fry at 375 for 6-8 minutes to crisp up your tortilla, or pan fry
5
Assemble burrito with meat, rice, and other desired fillings

Notes

The baking soda + water step is a common stir fry technique, “velveting”, which alters the pH of the exterior of thin sliced meat keeping it tender as it cooks. This can work with any cheap/typically tougher cut of meat and makes it super tender. If you find it creates an off taste (it shouldn’t) - you can also rinse the meat after soaking in baking soda

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