Korean Steak Burritos
with rice / kimchi slaw / sesame cucumbers

Name: Korean Steak Burritos
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 3/4 cups Water; 1 cup Rice, basmati; 2 cloves Garlic, chopped; 1 tsp Ginger, fresh, grated; 2 Tbsp Brown sugar; 1 Tbsp Vinegar, rice; 2 Tbsp Tamari; 1/2 tsp Gochujang (Korean red pepper paste; sub any hot sauce); 1 lb Beef, boneless skirt steak, thinly sliced; 1/4 cup Yogurt, plain or Greek; 2 tsp Gochujang (Korean red pepper paste; sub any hot sauce); 1/4 cup Kimchi (opt), chopped; 5 oz Coleslaw mix; 2 tsp + 1 Tbsp Oil, cooking; 2 tsp Lime juice; 1/4 cup Cilantro, leaves torn; 4 Tortillas, gluten-free and burrito-sized; 12 oz Cucumbers, chopped; 2 tsp Oil, toasted sesame; 2 tsp Vinegar, rice; 1 tsp Sesame seeds, white

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

This recipe is an East-meets-West mash-up with sweet and savory Korean steak served inside a burrito. Enjoy the dish with tangy sesame cucumbers on the side.

Dependency

Indian Lentils

Proteins

Beef, non-ground

Cuisines

Asian - Korean

Ingredients

Metric

Servings:

Basmati Rice (enough for 2 nights):

Water - 1 3/4 cups
Rice, basmati - 1 cup

Korean Marinated Steak:

Garlic - 2 cloves , chopped
Ginger, fresh - 1 tsp , grated
Brown sugar - 2 Tbsp
Vinegar, rice - 1 Tbsp
Tamari - 2 Tbsp
Gochujang - 1/2 tsp (Korean red pepper paste; sub any hot sauce)
Beef, boneless skirt steak - 1 lb , thinly sliced

Korean Steak Burritos:

Yogurt, plain or Greek - 1/4 cup
Gochujang - 2 tsp (Korean red pepper paste; sub any hot sauce)
Kimchi (opt) - 1/4 cup , chopped
Coleslaw mix - 5 oz
Oil, cooking - 2 tsp + 1 Tbsp
Lime juice - 2 tsp
Cilantro - 1/4 cup , leaves torn
Tortillas, gluten-free and burrito-sized - 4

Sesame Cucumbers:

Cucumbers - 12 oz , chopped
Oil, toasted sesame - 2 tsp
Vinegar, rice - 2 tsp
Sesame seeds, white - 1 tsp

Prep

Cook rice - This makes enough for Thursday. Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
Make marinade - Chop garlic and grate ginger. Combine with brown sugar, vinegar (portion for steak), Tamari, and Gochujang (portion for steak). (Can be done up to 5 days ahead)
Steak - Slice steak against the grain (i.e., perpendicular to the fibers to prevent toughness). Add marinade and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Make spicy yogurt - Combine yogurt with Gochujang (portion for burritos). (Can be done up to 5 days ahead)
Kimchi - Chop kimchi. (Can be done up to 5 days ahead)
Marinate cucumbers - Chop cucumbers. Toss with toasted sesame oil, vinegar (portion for cucumbers), and sesame seeds. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Make kimchi slaw - Combine kimchi, coleslaw mix, first portion of cooking oil, lime juice, and cilantro leaves. (Can be done 1 day ahead)

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Make

Heat a large skillet with second portion of cooking oil over medium-high heat. Add steak (with marinade) and saute until marinade has coated steak and steak is cooked through, ~5 minutes.
Warm tortillas according to package directions.
If rice was made ahead, reheat in the microwave. (Reserve half for Thursday.)
Give cucumbers a stir and season with some salt.
Assemble burritos by spreading one side of each tortilla with spicy yogurt. Fill tortillas with rice, kimchi slaw, and steak.
Serve burritos with cucumbers on the side. Enjoy!

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