This was supposed to be a burrito, but mom fail and I was out of tortillas…..soooo we made it into a rice bowl and honestly it was really good that way too! This was super quick to prep and was packed with flavor. The pear gave it a little sweetness without knowing what it was in there. This is going into my rotation for sure!

Korean BBQ Burrito
(Adapted from Pinch of Yum)

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For the Korean BBQ Beef
2 lbs. top sirloin
2 pears, peeled and cut into chunks
2-inch knob of ginger
4 cloves garlic
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon sesame oil

For the Burritos
cooked rice
cilantro, basil, green onions, maybe even mint if you’re bold
sriracha mayo or yum yum sauce
large flour tortillas

KOREAN BBQ BEEF: Thinly slice the beef and pulse the pear, garlic, and ginger through a food processor. Put all the ingredients for the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender and delicious.

Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).

Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you’re saving it for later. (We freeze these for easy dinners and lunches, and we also eat many of them immediately because they’re so darn good.)

*Warming the tortilla a bit makes it easier to roll.

*I’ve also done the meat on low in the slow cooker for about 9 hours and it was still really good, but a little more dry than the shorter time on high heat, so go for the shorter time if you can. I’ve also done this in a traditional BBQ sense (like, on a hot skillet or grill, for example, this recipe) and that is equally as good.

*If you can’t find kimchi, just toss a store-bought coleslaw mix with the spicy mayo or yum yum sauce. You won’t get the tang of the fermentation, but the crunch is on point.

*Also — extra filling makes for great tacos!

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