Mongolian Beef Burrito

by Sabrina Snyder

Published on Last updated

19 Comments

5 from 4 votes
6 Servings
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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Mongolian Beef Burrito is a flavorful and filling wrap stuffed with Asian slaw, seasoned rice, and ground beef. Try making this at home!

hand holding Burrito cut open

Sabrina’s Mongolian Beef Burrito Recipe

Topped with the spice of Sriracha and the cool, creamy mayo-based slaw, this burrito is a well-balanced burrito that’s budget-friendly and easy to make! The flavors are AMAZING. By using ground beef instead of steak we cut down on costs and time, and it makes eating the burrito even easier! Adding a bit of rice vinegar to the rice is the perfect complement to the sweetness in the Mongolian beef.

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Dinner, then Dessert

Mongolian Beef Burrito

Mongolian Beef Burrito is a flavorful and filling wrap stuffed with Asian slaw, seasoned rice, and ground beef. Try making this at home!
Yield 6 Servings
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American Fusion
Author Sabrina Snyder
Burrito cut open
PrintRate

Ingredients
 

CREAMY SLAW

  • 1 bag finely shredded cabbage
  • 1/4 cup mayonnaise
  • 2 teaspoons rice vinegar

SEASONED RICE

  • 3 cups white rice , steamed
  • 1 tablespoon rice vinegar

GROUND MONGOLIAN BEEF:

  • 1 pound lean ground beef
  • 1 tablespoon sesame oil
  • 3 cloves garlic , minced
  • 2 tablespoons fresh ginger , minced
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 1/2 cup brown sugar
  • 1/4 cup lite soy sauce
  • 1 teaspoon sesame seeds
  • Sriracha , to taste
  • 6 flour tortillas , extra large (burrito size)

Instructions

CREAMY SLAW:

  • Mix the ingredients together and let sit while you make the beef.

SEASONED RICE:

  • Once the rice is steamed allow to cool for a few minutes, then slowly pour over the vinegar and using a cutting in (not stirring motion) chop it into the rice like you’d be chopping ground beef in a skillet.
  • Let sit while you make the beef.

GROUND MONGOLIAN BEEF:

  • Heat a large pan over medium high heat.
  • Brown the meat really deeply with sesame oil.
  • Once browned, drain most of the fat, then add the garlic and ginger.
  • Add the mirin, rice vinegar, brown sugar, soy sauce, sesame seeds and red pepper flakes.
  • Cook until the liquid has reabsorbed and the meat is shiny but not soupy.

To Assemble:

  • Warm your tortillas in the microwave under a damp paper towel for 10 seconds.
  • Use a sheet of foil for each burrito.
  • Lay the tortilla down then add ½ cup of the rice mixture.
  • Add in 1/6th the meat and 1/6th the slaw mixture.
  • Add Sriracha to taste.
  • Roll the burrito tightly then wrap the foil around it.
  • If desired add to a toaster oven or hot oven for 4-5 minutes (around 400 degrees).*

Notes

* I toast mine even if I am going to eat them right away – it tastes way better this way.

Nutrition

Calories: 786kcal | Carbohydrates: 115g | Protein: 25g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 937mg | Potassium: 559mg | Fiber: 4g | Sugar: 23g | Vitamin A: 80IU | Vitamin C: 28mg | Calcium: 136mg | Iron: 4mg

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Photos used in previous versions of this post.

Slaw, Sriracha, Ground Beef and Rice in a burrito.
Slaw, Sriracha, Ground Beef and Rice on a flour tortilla

Mongolian Beef rice and cabbage in burrito

Mongolian Beef Food Truck Asian Fusion Burrito
Ground Mongolian Beef in a burrito.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This recipe is one of my favorites. I don’t even wrap them in foil. I just roll them up, place them in a skillet with the seam on the bottom and place a heavy cast-iron press on top. Turn after a minute so that they outside gets crunchy, toasted and lightly-browned.

    Reply

  2. I probably won’t get a reply before I make this tonight but I can’t STAND the taste of seasme oil. Any time I’ve used even a drop of it I can’t stand whatever it is, even the smell makes me sick. Is there ANYTHING I can sub that oil with? I don’t expect a 1 to 1 substitution but at least something that would taste good would be nice or will be it be fine if I omit it all together?

    Reply

    1. You can substitute with any type light of oil (olive, peanut, sunflower, etc) you prefer knowing that it will alter the taste from the recipe. I hope you enjoy it!

      Reply

  3. I’ve made this recipe many times, my family loves it. Since I don’t have a toaster oven, I toast the foil wrapped burritos, topped with a heavy press, in a cast iron skilled. turning over once. It works great.

    Reply

  4. Hi, the recipe looks amazing and I’m probably gonna make it soon to add it up to my to-go lunches. But, I have a question… how many cups (or whatever unit of measurement) is a bag of finely shredded cabbage? We don’t have those on the market where I live 🙁

    Reply

    1. So sorry those bags aren’t available at your grocer. You should fine if you have about 2- 2 1/2 cups of finely shredded cabbage. Enjoy!

      Reply

  5. I made this for dinner last night. Thank you for another great recipe. I wanted to make the slaw but didn’t have any cabbage so I just added some kimchi. Very budget friendly meal without sacrificing any flavor.

    Reply

  9. That burrito is making my mouth water!! There is so much flavor in the rice, the slaw, and the beef!

    Reply

      1. Normally I don’t think of signing up on websites to leave a comment but your site I found and the recipes looks really good! I am excited to try to make your recipe. Thanks for this!

        Reply

  10. I’d love to have Mongolian Beef Burritos for dinner! Packed with so much deliciousness!! Definitely need to make these!

    Reply