Categories: Meals
Ingredients
- 1 Red Onion
- 1 Persian Cucumber
- 1/4 oz. Cilantro
- 10 oz. Sliced Ribeye Strips
- 2 fl. oz. Seasoned Rice Vinegar
- 1 oz. Mayonnaise
- 2 tsp. Gochujang Red Pepper Paste
- 1 fl. oz. Tonkatsu Sauce
- 4 oz. Slaw Mix
- 2 Large Flour Tortillas
Directions
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Halve and peel onion. Cut half into thin slices and cut other half into ¼" dice. Trim cucumber and cut into ¼" rounds on an angle. Mince cilantro (no need to stem). Season ribeye steak strips with a pinch of pepper.
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Mix sliced onion and seasoned rice vinegar in a mixing bowl. In another mixing bowl, combine mayonnaise and half the gochujang. Taste, and add remaining gochujang as desired.
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Place a large non-stick pan over high heat. Add 2 tsp. olive oil, ribeye steak strips, and diced onion to very hot pan. Stir occasionally until beef is browned, 4-6 minutes.
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Add tonkatsu to pan and stir until ribeye steak strips are coated, 1 minute. Season to taste with pepper and remove from burner. Transfer ribeye steak strips to a plate. Wipe pan clean and reserve.
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To bowl with pickled onions, stir in cucumber, slaw mix, and cilantro. Microwave tortillas 30 seconds. Alternatively, heat tortillas in pan used to cook steak strips over medium heat, 30-45 seconds. Place tortilla on a clean work surface. Add half the ribeye steak strips, half the pickled onion mix (reserve ½ cup for plating), and half the Korean aioli. Fold sides of tortilla in and gently roll tortilla away from you while keeping filling tucked in. Repeat with second tortilla.
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Return pan used to cook steaks to medium-high heat. Coat lightly with cooking spray and place burritos, seam side down, in hot pan. Brown on two sides, 2 minutes per side. Remove burritos from pan and halve diagonally. Place on a plate with remaining pickled onion mix and serve.