Korean BBQ Steak Burritos

Instructions

1. 1

   Allow 10 minutes for preparation. Mince the garlic and finely grate the ginger, then mix with the soy sauce and honey in a medium bowl. Cook the white rice according to the package directions. Set out the undressed, ready-to-eat cabbage-carrot slaw, chilli mayonnaise and four large ready-to-eat flour tortillas, approximately 28–30 cm across and 75 g each.

2. 2

   Slice the lean beef steak across the grain into strips about 4–5 mm thick.

3. 3

   Preheat a deep 30 cm skillet, uncovered, over medium-high heat for 2 minutes. Add 5 ml oil and half the beef in a single layer. Cook for 3 minutes, turning halfway, then transfer the strips to the bowl containing the sauce.

4. 4

   Add the remaining 5 ml oil and beef to the same skillet. Cook uncovered over medium-high heat for 3 minutes, turning halfway. Return the first batch and all the sauce to the skillet. Reduce to medium and toss for about 1 minute, until the glaze clings and the thickest strips reach at least 63°C on a food thermometer inserted sideways. Transfer all the beef and glaze to a plate and loosely cover; rest for at least 3 minutes while heating the rice.

5. 5

   Immediately add the cooked rice and 45 ml water to the same skillet. Break up the rice, cover and heat over medium heat for 3 minutes. Uncover and stir over medium heat for about 1 minute, until the rice reaches 74°C and no free water remains. The beef will have rested for 4 minutes.

6. 6

   Allow 2 minutes to assemble. Spread the chilli mayonnaise over the tortillas, then divide the rice, rested steak with its juices, and crunchy slaw evenly between them. Fold in the sides and roll tightly into four burritos. Serve immediately.