Beef Bulgogi Burrito

11 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 48oz Top Sirloin
• 4 tablespoons water
• 2 teaspoons 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
• 1/2 yellow onion
• Salt & black pepper, to taste
• Salt & black pepper, to taste
• 240g sushi rice (dry weight)
• 400g plain skyr or Greek yogurt
• 50g sriracha
• Handful of cilantro or green onions
• Salt & garlic to taste
• Salt & garlic to taste
• 11 burrito tortillas
• Garnish with green onions and sesame seeds
• Garnish with green onions and sesame seeds
• 150g low fat skyr or Greek yogurt
• 75g light mayo
• 15g gochujang
• 20g milk (or until desired consistency)
• Pinch of salt
• Sriracha to taste (optional)

Instructions

1. Freeze the top sirloin for 40 to 60 minutes, then slice it into thin pieces.
2. Prepare a tenderizer by mixing 4 tablespoons of water and 2 teaspoons of baking soda. Soak the sliced meat in this mixture for 15 minutes.
3. Whisk together the soy sauce, honey, gochujang, dark soy sauce, sweetener, garlic purée, ginger purée, sesame oil, rice vinegar, and half a yellow onion to create the bulgogi marinade. Season with salt and pepper.
4. Cook the sushi rice according to package instructions. Once cooked, mix it with the Greek yogurt or skyr, sriracha, and cilantro or green onions. Season with salt and garlic.
5. Prepare the spicy mayo by combining the low-fat yogurt or skyr, light mayo, gochujang, and milk. Adjust consistency with more milk if needed and season with salt and sriracha.
6. Assemble the burritos by placing the beef, creamy sriracha rice, and spicy mayo into the tortillas. Garnish with green onions and sesame seeds, then roll them up.
7. To reheat from frozen, wrap the burrito in a paper towel and microwave for 2 to 3 minutes. For a crispy exterior, air fry at 375°F for 6 to 8 minutes or pan fry.