Asian Style Spicy Wet Burrito



5 People


20 minutes

Cooking time

3 hours

This saucy, spicy burrito is sure to set your taste buds ablaze.


  • 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


  • 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


  • Lee Kum Kee Sriracha Mayo Dressing / Spread, to taste
  • 1 cup enchilada sauce


  1. 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.
  2. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or spray lightly with cooking spray.
  3. 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.
  4. 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.
  5. Serve topped with more Lee Kum Kee Sriracha Mayo Dressing /  Spread and green onions. Enjoy!


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