Categories: Meals
Ingredients
- 1 Red Onion
- 1 Persian Cucumber
- 1/4 oz. Cilantro
- 10 oz. Sliced Sirloin Strips
- 2 fl. oz. Seasoned Rice Vinegar
- 2 tsp. Gochujang Red Pepper Paste
- 1 oz. Mayonnaise
- 1 fl. oz. Tonkatsu Sauce
- 4 oz. Slaw Mix
- 2 Large Flour Tortillas
Directions
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Prepare the Ingredients
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Halve and peel onion. Slice half into thin slices and cut other half into ¼" dice. Trim cucumber and cut into ¼" rounds on an angle. Mince cilantro (no need to stem). Season sirloin steak strips with a pinch of pepper.
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Mix sliced onions and seasoned rice vinegar in a mixing bowl. In another mixing bowl, combine half the gochujang and mayonnaise. Taste, and add remaining gochujang as desired.
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Place a large non-stick pan over high heat. Add 2 tsp. olive oil, sirloin steak strips, and diced onion to very hot pan. Stir occasionally until beef is browned, 4-6 minutes.
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Add tonkatsu to pan and stir until sirloin steak strips are coated, 1 minute. Season to taste with pepper. Remove from burner. Transfer sirloin steak strips to a plate. Wipe pan clean and reserve.
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To bowl with pickled onions, stir in cucumber, slaw mix, and cilantro. Microwave tortillas 30 seconds. Tortillas can also be heated in a large pan for 30-45 seconds per tortilla. Place tortilla on a clean work surface. Add steak strips, pickled onion mix (reserve ½ cup for plating), and Korean aioli. Fold sides of burrito in and gently roll burrito away from you while keeping filling tucked in.
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Return pan used to cook steaks to medium-high heat. Coat lightly with cooking spray and place burritos, seam side down, in hot pan. Brown on two sides, 2 minutes per side. Remove burritos from pan and halve diagonally. Place on a plate with remaining pickled onion mix and serve.