Name: Macro-Friendly, High Protein Beef Bulgogi Burrito
Yield: 11 burritos
Ingredients: 48 oz Top Sirloin; 4 tbsp water; 2 tsp baking soda; 6 tbsp soy sauce; 4 tbsp honey or brown sugar; 3 tbsp gochujang; 3 tbsp dark soy sauce; 3 tbsp zero cal sweetener; 2 tbsp garlic puree; 2 tbsp ginger puree; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1/2 yellow onion; Salt and black pepper to taste; Green onions; Sesame seeds; 240 g sushi rice (dry weight); 400 g plain Skyr; 50 g sriracha; Handful of cilantro or green onions; Salt and garlic to taste; 11 burrito sized tortillas

Beef Bulgogi Burritos

Preparing the Beef [00:21]

Take 48 oz of top sirloin and freeze it for 30-45 minutes. Once chilled, slice the meat as thin as possible.
In a small bowl, mix 4 tablespoons of water with 2 teaspoons of baking soda to create a tenderizer.
Add this mixture to the sliced meat and let it soak for 10 minutes.

Marinating [00:35]

Pour your homemade bulgogi marinade over the meat.
Mix well and let it marinate while you prepare the rest of the ingredients.

Cooking the Beef [00:39]

Add the marinated meat to a pan over super high heat. Cook it in batches, ensuring a quick sear on the exterior.
Once cooked, transfer the beef to a large bowl. Add in chopped green onions, sesame seeds, and toss to combine.

Preparing the Rice [00:49]

In a bowl, combine 240g of cooked sushi rice, 400g of plain Skyr, 50g of sriracha, and a handful of chopped cilantro or green onions.
Season with salt and garlic to taste. Mix everything until well combined.

Assembling the Burritos [00:54]

Evenly distribute the meat and rice mixture across 11 burrito-sized tortillas. Add any other desired toppings.
Wrap the burritos securely.
Store in the freezer for future meal prep.