Teriyaki Beef Burrito
Ingredients
For the Slaw:
3 cups shredded cabbage
3 scallions, sliced
¼ cup cilantro, chopped
1 medium carrot, grated
1 cup frozen blanched edamame beans, thawed
2 teaspoons toasted sesame oil
2 tablespoons olive oil1/4 cup rice wine vinegar
1 tablespoon sugar
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 tablespoon fresh ginger, grated
1 garlic clove, grated
½ teaspoon salt
For the Beef:
1½ pounds thinly sliced ribeye
1 tablespoon + 1 teaspoon cornstarch
½ teaspoon black pepper
2 tablespoons avocado oil
1 cup Kikkoman® Teriyaki BBQ & Glaze Sauce
For the Rice:
2 cups jasmine rice, washed and drained
2¼ cups water or chicken broth
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon garlic powder
For Assembly:
5 burrito-sized flour tortillas
Directions
- Make the slaw: Add all ingredients to a large bowl. Toss to fully combine. If needed add more salt to taste. Cover and refrigerate until ready to use.
- Prepare the beef: In another bowl, toss beef with cornstarch and pepper until well combined and set aside for 15 minutes.
- Cook the rice: In a medium pot over medium heat, add olive oil, rice, and garlic powder. Stir to combine and toast for 3 minutes. Add water and salt. Mix to combine. Let come to a boil and stir until almost all of the water is absorbed. Drop the heat to the lowest level, cover, and let cool for 20-25 minutes.
- Cook the beef: In a large sauté pan over high heat, add avocado oil. Add beef and cook until almost fully browned, about 4-5 minutes. Season with salt and cook until fully browned. Lower heat and toss with teriyaki sauce. Cook for an additional 4 minutes. Remove from heat.
- Assemble the burrito: To a warm tortilla, add a layer of rice, beef, and slaw. Wrap tightly and enjoy!
Recipe created in partnership with Emmanuel Duverneau at @emmanuel.duverneau.
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