Korean beef burrito with creamy sweet chilli & guacamole
Appliance/Function:
Equipment
- 2 Small bowls
- 1 Large frypan
- 1 Stick mixer or blender optional
- 1 Medium serving bowl
Ingredients
Sauce
- 2 cloves garlic
- 1 tsp ginger
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp red chilli flakes optional
Beef
- 1 tbsp olive oil
- 500 g beef mince
Sweet chilli
- ½ cup sour cream
- 2 tbsp sweet chilli sauce
Guacamole
- 1 bunch coriander
- 1 avocado
- 1 lime
Finish
- 6 tortillas or gluten-free tortillas
- 2 cups Asian slaw mix
- ½ cup cheese grated
Instructions
Make sauce
- Peel and mince 2 cloves garlic. Peel and finely grate 1 tsp ginger. In a small bowl whisk together garlic, ginger, 2 tbsp honey, 2 tbsp soy sauce , 1 tsp sesame oil, and 1 tsp red chilli flakes (if using).
Cook beef
- Heat 1 tbsp olive oil in a large frypan over medium-high heat. Add 500 g beef mince and cook for 4-5 minutes, until browned. Stir in sauce until well combined, allowing to simmer until heated through, about 2 minutes. Set aside and keep warm.
Make sweet chilli
- In a small bowl combine ½ cup sour cream and 2 tbsp sweet chilli sauce, set aside.
Make guacamole
- Roughly chop 1 bunch coriander, discarding the stems. Peel and deseed 1 avocado. Slice 1 lime in half. Add half the coriander, avocado and lime juice to a small bowl. Mash ingredients together and season with salt and pepper.
To finish
- Heat 6 tortillas in the microwave in 10-second bursts until heated through. Add 2 cups Asian slaw mix to a medium-sized serving bowl. Grate ½ cup cheese.
To serve
- Lay all the ingredients out on the table for everyone to help themselves. Layer tortillas with the Asian slaw, beef mixture and cheese. Drizzle with creamy sweet chilli and a good smear of the guacamole. Garnish with remaining coriander then roll up and eat!
Nutrition
Calories: 595kcal | Carbohydrates: 44g | Protein: 38g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 108mg | Sodium: 1074mg | Potassium: 973mg | Fiber: 6g | Sugar: 14g | Calcium: 235mg | Iron: 6mg