Korean BBQ Bangkok Burritos Recipe

Korean BBQ sauce, Sriracha aioli and garlic make this beef burrito stand out among the rest!
  • Ready in: 4 hours, 45 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 4 hours, 30 minutes
  • By:
  • Servings: 6

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ingredients

  • 1½ pounds beef flank steak, sliced
  • ½ cup beer or apple juice
  • ½ cup mayonnaise
  • 1-2 teaspoons Sriracha sauce
  • 2-3 cups cooked brown or white rice
  • 6 large burrito-style flour tortillas, warmed
  • Optional toppings such as Kimchi, shredded lettuce, chopped cilantro, shredded carrots, chopped cucumbers

cooking methods

  • Slow Cooker

directions

  1. In 3-quart or larger slow cooker, combine first 3 ingredients. Cook on LOW 4½ hours or until very tender.
  2. Meanwhile, in small bowl, combine next 3 ingredients to create Sriracha aioli. Refrigerate, covered, until ready to serve.
  3. Place beef, cooked rice and desired amount of Sriracha aioli in warmed tortillas. Top with desired toppings and roll up burrito-style.
Makes 6 servings.

Serve with Sesame Snap Peas & Carrots

Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

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