Ingredients
- 6 Azteca® Tortillas
- ¼ yellow onion, thinly sliced
- 2 green onions, chopped
- 1/3 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons toasted sesame seeds
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- ¼ teaspoon fresh ginger, minced
- ¼ teaspoon Korean red pepper flakes
- 1/8 teaspoon ground black pepper
- 1 ½ pounds beef sirloin steak, cut very thin using kitchen shears
- 3 cups of cooked white rice
Directions
- Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade; cover and refrigerate anywhere from 1 hour to 1 day.
- Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes.
- Garnish Bulgogi with remaining green parts of green onions.
- Warm tortillas per directions; add ½ cup white rice in center of tortilla add cooked beef. Roll burrito style and serve with soy sauce for dipping.
