Korean Steak Burritos
with leftover rice / kimchi slaw / sesame cucumbers

Name: Korean Steak Burritos
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 tsp Ginger, fresh, grated; 2 Tbsp Brown sugar; 1 Tbsp Vinegar, rice; 2 Tbsp Soy sauce, low-sodium; 1/2 tsp Gochujang (Korean red pepper paste; sub any hot sauce); 1 lb Beef, boneless skirt steak, thinly sliced; 12 oz Cucumbers, chopped; 2 tsp Oil, toasted sesame; 2 tsp Vinegar, rice; 1 tsp Sesame seeds, white; 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, burrito-sized flour or corn; ~2 cups Basmati rice, cooked (leftover from Tuesday)

Active: 30 Total: 50

Original GF Paleo Vegetarian

Sweet and savory marinated Korean steak is served with kimchi slaw and rice and rolled into a burrito for this East-meets-West mash-up that we first included in a meal plan in 2018.
Smarts: All of the components for these burritos can be prepared ahead of time - just reheat the rice and meat and assemble the burritos when you're ready to eat.

Dependency

Curried Lentils with Rice

Ingredients

Metric

Servings:

Korean Marinated Steak:

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

Sesame Cucumbers:

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

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, burrito-sized flour or corn - 4
Basmati rice, cooked (leftover from Tuesday) - ~2 cups

Prep

Make marinade - Chop garlic and grate ginger. Combine with brown sugar, vinegar (portion for steak), soy sauce, 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.
Reheat rice in the microwave.
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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