Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients
- 450 g (1 lb) lean ground beef
- 15 ml (1 tablespoon) sesame oil
- 2 cloves garlic, minced
- 10 ml (2 teaspoons) fresh ginger, grated
- 60 ml (¼ cup) soy sauce
- 45 ml (3 tablespoons) brown sugar
- 30 ml (2 tablespoons) gochujang
- 15 ml (1 tablespoon) rice vinegar
- 5 ml (1 teaspoon) sesame seeds
- 125 ml (½ cup) mayonnaise
- 15 ml (1 tablespoon) sriracha
- 15 ml (1 tablespoon) lime juice
- 4 large flour tortillas
- 250 ml (1 cup) red cabbage, finely shredded
- 1 carrot, julienned
- ½ English cucumber, julienned
- 2 green onions, thinly sliced
- 60 ml (¼ cup) fresh cilantro
- Salt and pepper to taste
Preparation
- In a bowl, combine the soy sauce, brown sugar, gochujang, rice vinegar, garlic, and ginger.
- In a large skillet, heat the sesame oil over medium-high heat. Add the beef and cook for 5 to 7 minutes, breaking it up with a wooden spoon.
- Add the sauce and continue cooking for 3 to 4 minutes, until it thickens slightly and coats the meat well. Add the sesame seeds. Season with salt and pepper to taste.
- In a bowl, mix together the mayonnaise, sriracha, and lime juice.
- Lightly warm the tortillas. Spoon the beef into the center, then add the red cabbage, carrot, cucumber, and green onions.
- Top with the spicy mayonnaise and fresh cilantro.
- Fold in the sides of the tortillas, roll them up tightly, and serve.
