Mongolian Beef Burrito

Mongolian Beef Burrito

We love this Mongolian Beef Burrito because it's similar move plume to an uncastrated takeout meal in one with the ingredients of a Altaic Boeuf playwright arena in portable practice.

The idea of a Mongolian Beef Burrito came to us one day completely haphazardly. We prefab repast and then got a demand that we'd unnoticed an appointment that we were most tardy too.

I grabbed a couple of burrito sized tortillas, tossed our Ground Mongolian Beef into the tortilla with the lay of our bowl ingredients. I wrapped it in ikon and threw it in the supporter oven while we were effort willing to run out the threshold so it would satisfy lukewarm for us for the suspension of the force.

Chicken Burrito months ago, this one was the reason that one existed!


  • 1 bag finely shredded cabbage
  • 1/4 cup mayonnaise
  • 2 teaspoons rice vinegar


  • 3 cups white rice steamed
  • 1 tablespoon rice vinegar


  • 1 pound lean ground beef
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 2 tablespoons fresh ginger minced
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 1/2 cup brown sugar
  • 1/4 cup lite soy sauce
  • 1 teaspoon sesame seeds
  • Sriracha to taste
  • 6 extra large flour tortillas burrito size



  1. Mix the ingredients together and let sit while you make the beef.


  1. Once the rice is steamed allow to cool for a few minutes, then slowly pour over the vinegar and using a cutting in (not stirring motion) chop it into the rice like you’d be chopping ground beef in a skillet.
  2. Let sit while you make the Ground Mongolian beef.
  4. Heat a large pan over medium high heat.
  5. Brown the meat really deeply with sesame oil.
  6. Once browned, drain most of the fat, then add the garlic and ginger.
  7. Add the mirin, rice vinegar, brown sugar, soy sauce, sesame seeds and red pepper flakes.
  8. Cook until the liquid has reabsorbed and the meat is shiny but not soupy.

To Assemble:

  1. Warm your tortillas in the microwave under a damp paper towel for 10 seconds.
  2. Use a sheet of foil for each burrito.
  3. Lay the tortilla down then add 1/2 cup of the rice mixture.
  4. Add in 1/6th the meat and 1/6th the slaw mixture.
  5. Add Sriracha to taste.
  6. Roll the burrito tightly then wrap the foil around it.
  7. If desired add to a toaster oven or hot oven for 4-5 minutes (around 400 degrees).

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