
How To Make Mongolian Beef Burrito
This hearty beef burrito is loaded with tender Mongolian beef, a creamy slaw, and seasoned rice. Serve this up for lunch in just under one hour.
Serves:
Ingredients
For Creamy Slaw:
- cabbage,1 bag, finely shredded
- ¼cupmayonnaise
- 2tsprice vinegar
For Seasoned Rice:
- 3cupswhite rice,steamed
- 1tbsprice vinegar
For Ground Mongolian Beef:
- 1lblean ground beef
- 1tbspsesame oil
- 3garlic cloves,minced
- 2tbspfresh ginger,minced
- 2tbspmirin
- 2tbsprice vinegar
- ½cupbrown sugar
- ¼cuplite soy sauce
- 1tspsesame seeds
- Sriracha,to taste
- 6flour tortillas,extra large, burrito size
Instructions
Creamy Slaw:
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Mix the cabbage, mayonnaise, and rice vinegar together in a bowl. Set aside.
Seasoned Rice:
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Once the rice is steamed, allow to cool for a few minutes.
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Slowly pour over the vinegar, then chop it into the rice to combine. Set aside.
Ground Mongolian Beef:
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Heat a large pan over medium high heat.
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Brown the meat deeply with sesame oil.
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Once browned, drain most of the fat, then add the garlic and ginger.
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Add the mirin, rice vinegar, brown sugar, soy sauce, sesame seeds, and red pepper flakes.
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Cook until the liquid has reabsorbed and the meat is shiny.
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Warm the tortillas in the microwave under a damp paper towel for 10 seconds.
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Use a sheet of foil for each burrito.
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Lay the tortilla down, then add ½ cup of the rice mixture.
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Add in ⅙ of the meat and ⅙ of the slaw mixture.
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Add Sriracha to taste.
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Roll the burrito tightly, then wrap the foil around it.
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Add to a toaster oven or hot oven at 400 degrees F, then toast for 4 to 5 minutes, if desired.
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Serve warm, and enjoy!
Nutrition
- Calories: 842.01kcal
- Fat: 29.38g
- Saturated Fat: 7.96g
- Trans Fat: 0.90g
- Monounsaturated Fat: 11.59g
- Polyunsaturated Fat: 7.12g
- Carbohydrates: 115.16g
- Fiber: 1.38g
- Sugar: 13.13g
- Protein: 24.57g
- Cholesterol: 57.43mg
- Sodium: 856.51mg
- Calcium: 124.17mg
- Potassium: 424.66mg
- Iron: 4.22mg
- Vitamin A: 3.02µg
- Vitamin C: 0.57mg
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