Asian Style Spicy Wet Burrito
Difficulty
Serves
5 People
Preparation
20 minutes
Cooking time
3 hours
This saucy, spicy burrito is sure to set your taste buds ablaze.
Ingredients
- 2 pounds top sirloin
- 5 large flour tortillas
- 2 cups cooked rice
- 1 bunch cilantro, chopped
- 1 cup kimchi, chopped
- 1 cup cheese
- 1 bunch green onions, sliced
Marinade
- 2 pears, peeled and cut into chunks
- 2 tablespoons Lee Kum Kee Minced Garlic
- 2-inch knob of ginger
- ¼ cup Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 tablespoon Lee Kum Kee Sriracha Chili Sauce
- ¼ cup brown sugar
- 1 tablespoon Lee Kum Kee Pure Sesame Oil
Seasoning
- Lee Kum Kee Sriracha Mayo Dressing / Spread, to taste
- 1 cup enchilada sauce
Preparation
- Thinly slice the beef. In a food processor, pulse the pear, Lee Kum Kee Minced Garlic and ginger to make a chunky paste. Put the paste, rest of the marinade ingredients, and the beef in a slow cooker. Cover and cook on high for 3 to 5 hours or until very tender.
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or spray lightly with cooking spray.
- Lay a flour tortilla flat on the surface. Place the rice, meat, cilantro, kimchi, and drizzle Lee Kum Kee Sriracha Mayo Dressing / Spread in the middle of the tortilla. Fold the sides up, then roll it up front to back and place seam-side down on prepared baking sheet.
- Bake for 20 minutes, or until warmed through. Meanwhile, heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.
- Serve topped with more Lee Kum Kee Sriracha Mayo Dressing / Spread and green onions. Enjoy!
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