Description
This Korean Shredded Beef Burrito recipe combines tender, slow-cooked flank steak marinated in savory Korean BBQ sauce with fresh bell peppers and green onions, all wrapped in a warm flour tortilla. A touch of Sriracha adds optional spice, creating a flavorful fusion dish that’s perfect for a hearty meal.
Ingredients
Scale
Beef and Marinade
- 1 lb flank steak
- 1/2 cup Korean BBQ sauce
Fillings and Wrap
- 4 large flour tortillas
- 1 cup bell peppers, sliced
- 1/2 cup green onions, chopped
- 2 tbsp Sriracha (optional)
Instructions
- Marinate the Beef: Place the flank steak in a bowl or zip-lock bag and coat thoroughly with the Korean BBQ sauce. Seal and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to penetrate the meat deeply.
- Cook the Beef: Transfer the marinated steak and its sauce into a slow cooker set on low heat. Cook for 6 to 8 hours until the beef is tender enough to shred. Alternatively, use an Instant Pot on high pressure for 45 minutes to achieve similar tenderness more quickly.
- Shred the Beef: Remove the cooked steak from the slow cooker or Instant Pot and use two forks to shred it into bite-sized pieces, mixing it with the cooking juices for extra moisture and flavor.
- Warm the Tortillas: Heat a skillet over medium heat. Place each flour tortilla in the skillet and warm for about 20-30 seconds on each side until soft and pliable to prevent tearing when rolling.
- Assemble the Burritos: Lay each warm tortilla flat and distribute an even amount of shredded beef down the center. Top with sliced bell peppers, chopped green onions, and a drizzle of Sriracha, if desired, for some spiciness.
- Roll and Serve: Fold in the sides of the tortilla and tightly roll from one end to the other to enclose the filling completely. Serve immediately while warm and enjoy the fusion of Korean and Mexican flavors.
Notes
- For extra flavor, marinate the beef overnight in the refrigerator.
- Substitute flank steak with skirt steak if preferred.
- To make this dish gluten-free, use gluten-free tortillas and ensure the Korean BBQ sauce is gluten-free.
- Sriracha is optional and can be adjusted based on preferred spice level.
- Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3 days.
