KOREAN BEEF BURRITOS

Bahan-bahan

INGREDIENTS

• 60oz Lean Beef Roast (Top Round) (1700g) • 6 Tbsps Soy Sauce (90g) • 3 Tbsps Rice Vinegar (45g) • 1 Tbsp Sesame Oil (15g) • 3 Tbsps Gochujang (Or Sriracha) (45g) • 2 Tbsps Minced Garlic (20g) • 0.25 Cup Brown Sugar (48g) • 1 Tbsp Red Pepper Flakes (Optional) (12g) • Fresh Green Onions (30g) • 2 Tbsps Sesame Seeds (20g) • 1 Cup Dry White Rice (180g) • 2 Cups Chicken Bone Broth (480g) • 10 Low Calorie Tortillas (10-inch Carb Counter)

Sriracha Mayo: • 8 Tbsps Light Mayo (120g) • 4 Tbsps Sriracha (60g) • 0.25 Cup Lemon Juice (60g) • 0.5 Tbsp Garlic Salt (7g)

Petunjuk

DIRECTIONS

1. Take out 60oz of lean beef roast and dice into chunks the size of your fist.

2. To a slow cooker, add the beef, soy sauce, rice vinegar, sesame oil, gochujang paste (or sriracha), minced garlic, brown sugar, and red pepper flakes if you want to make it a little bit spicier (optional).

3. Mix everything together and cook on high for around 6-8 hours.

4. About 1 hour before the beef is ready, combine 1 Cup of dry rice with 2 Cups bone broth. Bring to a list simmer and cook for 15-20 minutes until the rice is soft.

5. To make sriracha mayo, combine light mayo, sriracha, lemon juice, and some garlic salt. Mix until smooth.

6. When the beef is done cooking, drain some of the liquid out of the slow cooker and shred the meat up.

7. (Optional) Add diced green onions and sesame seed to the shredded meat for a little extra flavor.

8. Assemble the burritos with a low calorie tortilla, about 1/10 of the rice, and 1/10 of the shredded beef.

9. Roll everything into a burrito and repeat the process 9 more times to make a total of 10 burritos. Wrap in aluminum foil and store in the freezer for up to 3 months (go to page 6 for reheating instructions).

Catatan

500 Calories | 50g Protein | 45g Carbs | 18g Fat