Beef Bulgogi Burrito

Ingredients

48oz Top Sirloin

Freeze 40-60 mins

Slice thin

Tenderizer:

4 tablespoons water

2 teaspoons baking soda

Soak with meat for 15 mins

Bulgogi Marinade:

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

optional

Creamy Sriracha Rice:

240g sushi rice (dry weight)

400g plain skyr or Greek yogurt

50g sriracha

Handful of cilantro or green onions

Salt & garlic to taste

11 burrito tortillas

Garnish with green onions and sesame seeds

Low Cal Spicy Mayo:

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)

REHEAT INSTRUCTIONS: remove from freezer, wrap in a paper towel, microwave for 2-3 mins, then air fry at 375 for 6-8 minutes to crisp up your tortilla, or pan fry

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

You can store the spicy mayo for 10-14 days refrigerated - or, equally distribute it on the interior of the burrito before rolling

Macros for Top Sirloin, Lean Only, Trimmed (referencing the USDA food database), per 4oz: 150 cals, 25g Protein, 4.5g Fat