Sort ingredients
lizandcliff
QR Code
Listen
Pdf
Freeze 40-60 mins and slice the top sirloin thin.
Soak the meat in a tenderizer of 4 tablespoons water and 2 teaspoons baking soda for 15 mins.
Make the bulgogi marinade by combining 6 tbsp soy sauce, 4 tbsp honey, 3 tbsp gochujang, 2 tbsp dark soy sauce, 3 tbsp zero cal sweetener, 2 tbsp garlic purée, 2 tbsp ginger purée, 1 tbsp toasted Sesame oil, 1 tbsp rice vinegar, and ½ yellow onion. Season with salt and black pepper.
Make the creamy sriracha rice by cooking 240g sushi rice and mixing it with 400g plain skyr or Greek yogurt, 50g sriracha, and a handful of cilantro or green onions. Season with salt and garlic.
Make the low cal spicy mayo by mixing 150g low fat skyr or Greek yogurt, 75g light mayo, 15g gochujang, and 20g milk (or until desired consistency). Season with a pinch of salt and sriracha to taste.
Assemble the burritos by placing the bulgogi meat, creamy sriracha rice, and spicy mayo on the 11 burrito tortillas. Garnish with green onions and sesame seeds.
To reheat, remove from freezer, wrap in a paper towel, microwave for 2-3 mins, then air fry at 375 for 6-8 minutes to crisp up the tortilla, or pan fry.