Sliced steak, edamame, rice, crunchy slaw, and a gochujang-yogurt sauce wrapped in a tortilla.
KBy kaylyn
Servings
4
1.25 lb Flank steak
3 tbsp Soy sauce
1 tbsp Brown sugar
2 tbsp Toasted sesame oil
4 clove Garlic
0.5 piece Asian pear
1 tbsp Neutral oil
0.5 cup Plain Greek yogurt
2 tbsp Gochujang
1 tbsp Honey
3 tbsp Rice vinegar
2 cup Shredded red cabbage
2 piece Carrots
4 piece Scallions
1.5 cup Shelled edamame
3 cup Cooked short-grain rice
1 tbsp Toasted sesame seeds
4 piece Large flour tortillas
0.5 tsp Salt
Calories
985 kcal
Protein
62g
Carbs
95g
Fat
40g
Fiber
9g
Sugar
17g
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Marinate Steak
1. Grate the Asian pear and mince the garlic. Whisk together the soy sauce, brown sugar, half of the toasted sesame oil, garlic and Asian pear. Slice the flank steak thinly against the grain, toss in the marinade and let it rest for at least 30 minutes, or up to 4 hours in the fridge.
2. Stir the Greek yogurt, gochujang and honey together until smooth, then thin with a splash of water if needed. Slice the scallions and julienne the carrots. Toss the red cabbage, carrots and half of the scallions with the rice vinegar, salt and remaining toasted sesame oil, and let sit so the slaw softens slightly but stays crunchy.
1 tbsp Toasted sesame oil,
0.5 cup Plain Greek yogurt,
2 tbsp Gochujang,
1 tbsp Honey,
3 tbsp Rice vinegar,
2 cup Shredded red cabbage,
2 piece Carrots,
2 piece Scallions,
0.5 tsp Salt
Cook Fillings
3. Boil the edamame in salted water for 3 minutes, then drain. Heat the neutral oil in a large skillet or cast-iron pan over high heat until shimmering. Sear the steak in two batches for 1 to 2 minutes per side until caramelized and just cooked through. Rest for 3 minutes.
1 tbsp Neutral oil,
1.5 cup Shelled edamame,
0.5 tsp Salt
Assemble and Serve
4. Warm the flour tortillas in a dry pan for 20 seconds per side until pliable. Layer each tortilla with cooked short-grain rice, steak, edamame, slaw and a generous drizzle of the gochujang-yogurt sauce, then sprinkle with toasted sesame seeds and the remaining scallions.
2 piece Scallions,
3 cup Cooked short-grain rice,
1 tbsp Toasted sesame seeds,
4 piece Large flour tortillas
5. Fold in the sides and roll up tightly. Optionally sear the burritos seam-side down in a dry pan for 1 minute to seal, then slice in half and serve right away.
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