BURRITOS! Palooza continues with Mongolian Beef BURRITOS! Dinner is fast and easy with this fun “East Meets Southwest” spin on one of my family’s favorite BURRITOS! recipes.
***We are giving away 3 BURRITOS! cookbooks to our friends!***
To enter, just leave a comment on this post for Posole BURRITOS! A Slow Cooker Recipe.***
Three winners will be chosen on Wednesday October 28, 2015! Be sure to enter!
What? Mongolian Beef in a burrito? Yes! Burritos are the perfect way to roll this classic Chinese food favorite into a complete meal. Not to mention that they are a really fun spin on family dinner and show just how creative you can get when you need to put dinner on the table fast.
With kids involved in just about every school club and sport there is, I had to figure out how to get ahead of the game. That’s when I discovered that you can roll just about anything into a burrito and kids will eat it. If you can roll something they already love into a burrito… BONUS!
My kids love Asian food. In fact just about every kid I know loves it, too. So, rolling their favorite Mongolian Beef into a burrito was a “no brainer.” The bonus of serving dinner in a burrito is that you can roll them up ahead of time and they are ready to re-heat whenever the kids get home. PLUS, they are great for eating in the car on the way to the game or concert or practice, or…
I roll up a whole batch of Mongolian Beef Burritos at once then, wrap them individually in parchment or waxed paper so they are ready for kids to re-heat themselves.
Our new cookbook, BURRITOS!, is full of fun and unexpected twists to the traditional BURRITOS! We have divided the 70 plus recipes into chapters highlighting Updated Classics, New South of the Border, All-American Classics and Around the Globe which includes this Mongolian Beef BURRITOS! recipe as well as other favorites from around the world. I even rolled five of my favorite DESSERTS! into mini BURRITOS! and deep fried them into chimichangas.
You can purchase BURRITOS! at your local bookstores and gift shops or you can order on line. Here is a link to our page where you will find several different links to where you can order BURRITOS! on line. The Barnes and Noble near my house does not have it in stock but, they will order it for you and, if you have it delivered to the store, there is no postage fee at all.
If you have any questions, you can always leave me a comment on any of the posts. You can also “like” Everyday Southwest on Facebook and leave a comment there.
Hope to hear from you soon!
- 2 pounds flank steak
- 1⁄4 cup vegetable oil, divided
- 1 tablespoon toasted sesame oil
- 1⁄2 cup soy sauce
- 1⁄2 cup shaoxing wine or dry sherry
- 2 tablespoons minced garlic, divided
- 1 cup thinly sliced green onions, white and green parts, divided
- 1⁄2 tablespoon freshly ground pepper
- 1 tablespoon minced fresh ginger
- 2 tablespoons brown sugar
- 1 cup fermented or regular black beans, rinsed and drained
- 2 cups cooked long-grain white rice, warmed 4 to 6 (12-inch) flour tortillas, warmed
- Cut flank steak lengthwise into 1 1⁄2-inch-wide strips. Cut each strip across grain into slices that are 1⁄4 inch thick.
- Mix 2 tablespoons vegetable oil, sesame oil, soy sauce, wine, 1 tablespoon garlic, 1⁄2 cup green onions, and black pepper in a large ziplock bag. Add beef and squeeze with hands to evenly distrib- ute mixture.. Refrigerate 6–8 hours.
- Remove beef from marinade, transfer to a plate, and pat dry with paper towels. Reserve marinade.
- Heat remaining oil in a wok or large skillet over high heat. Add ginger, remaining garlic, and
- tablespoon green onions and cook until tender, 1–2 minutes. Add beef to wok and cook until medium-rare, 4–5 minutes. Remove beef from wok, set aside, and keep warm. Stir brown sugar into reserved marinade and pour into wok and bring to a boil. Reduce heat to medium-low and simmer to thicken marinade, about 5 minutes.
- Assemble burritos by combining beans and rice then spooning onto tortillas. Top with beef and sprinkle with remaining green onions. Drizzle with sauce. Roll burritos as desired.