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Korean Shredded Beef Burritos

Korean Shredded Beef Burritos

These Korean Shredded Beef Burritos combine savory, tender beef with fresh veggies in a delicious fusion that’s perfect for impressing your guests.
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Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Servings: 4 burritos
Course: Comfort Dinners
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds flank steak a tender cut that shreds beautifully when cooked slowly
  • 1 cup Korean BBQ sauce adds a rich, sweet, and savory flavor
For the Burrito Assembly
  • 4 pieces flour tortillas soft and pliable
  • 2 cups bell peppers sliced for a colorful crunch
  • 1/2 cup green onions chopped for a fresh, zesty kick
  • to taste Sriracha optional for an extra spicy kick

Equipment

  • slow cooker
  • Instant Pot
  • skillet

Method
 

Cooking Instructions
  1. Marinate the flank steak in Korean BBQ sauce for at least 1 hour or overnight.
  2. Cook the marinated beef in a slow cooker on low for 6-8 hours or in an Instant Pot on high pressure for 45 minutes until tender.
  3. Shred the cooked beef using two forks.
  4. Warm tortillas in a skillet over medium heat until soft.
  5. Assemble the burritos by placing shredded beef, bell peppers, green onions, and Sriracha down the center of each tortilla; roll tightly.
  6. Serve immediately and enjoy!

Nutrition

Serving: 1burritoCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 50mgCalcium: 10mgIron: 15mg

Notes

Consider adding diced avocado for a creamy touch. Store leftovers in an airtight container for up to 3 days in the fridge or wrap them for freezing for up to 2 months.

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