Beef Bulgogi Burrito

1.Freeze Top Sirloin for 40-60 minutes, then slice thin.

2.Tenderize meat by soaking it in a mixture of water and baking soda for 15 minutes.

3.In a bowl, mix together soy sauce, honey, gochujang, dark soy sauce, zero cal sweetener, garlic purée, ginger purée, toasted sesame oil, rice vinegar, salt, and black pepper to make the Bulgogi Marinade.

4.Combine the sliced meat with the marinade and let it soak for at least 30 minutes.

5.Cook the marinated beef on a stovetop or grill until it’s cooked through.

6.For the Creamy Sriracha Rice, cook sushi rice according to package instructions and mix with plain skyr, sriracha, cilantro, salt, and garlic.

7.Assemble the burritos by placing a portion of the beef and Creamy Sriracha Rice onto each tortilla.

8.Roll burritos and garnish with green onions and sesame seeds.

9.For the Low Cal Spicy Mayo, mix low fat skyr, light mayo, gochujang, milk, salt, and optional sriracha.

10.Serve with the burritos for dipping or spread inside before rolling.