Korean Barbecue Burritos

Tender shredded beef rolled up in soft flour tortillas with rice, cabbage and sriracha mayonnaise.

Equipment

• Instant Pot®

Ingredients

Beef

• 1 cup beef broth
• 1 1/2 pounds trimmed chuck roast or top sirloin, cut into quarters
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon sesame oil

Burritos

• 1 1/2 cups cooked rice
• 3/4 cup chopped cabbage or kimchi
• 3/4 cup shredded carrot
• 1/4 cup mayonnaise + 1 tablespoon sriracha, mixed together
• 6 flour tortillas

Instructions

Instant Pot® Instructions

1. Add broth, roast, ginger, garlic, soy sauce, brown sugar and sesame oil to the Instant Pot.
2. Cover and secure the lid. Make sure valve is set to sealing. Set the manual pressure cook button to 50 minutes.
3. When time is up let the pressure release naturally (or at least for 15 minutes) before moving the valve to venting. Remove the lid.
4. Shred the meat.
5. Lay a tortilla flat on a plate. Place a scoop of rice, meat, cabbage and carrot in the middle.
6. Drizzle with the sriracha mayonnaise. Fold the sides up, then roll it up front to back.

Slow Cooker Instructions

1. Add broth, roast, ginger, garlic, soy sauce, brown sugar and sesame oil to slow cooker.
2. Cover and cook on LOW for 8 hours.
3. Shred the meat.
4. Lay a tortilla flat on a plate. Place a scoop of rice, meat and cabbage in the middle. Drizzle with the sriracha mayonnaise. Fold the sides up, then roll it up front to back.

Attribution

Photo credit: roberthannahs / CC BY