BURRITOS! Mongolian Beef Burritos
This recipe is a great "go-to" for dinner in a hurry or on the go!
Ingredients
- 2 pounds flank steak
- ¼ cup vegetable oil divided
- 1 tablespoon toasted sesame oil
- ½ cup soy sauce
- ½ cup shaoxing wine or dry sherry
- 2 tablespoons minced garlic divided
- 1 cup thinly sliced green onions white and green parts, divided
- ½ 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
Instructions
- 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.