Mongolian Beef Burrito is your favorite rice bowl all wrapped up in a portable version. It is tasty and budget friendly. Give it a try soon!
This perfect on-to-go option for moms running the kids to after school activities uses my Ground Mongolian Beef recipe. For another tasty, Chinese Beef Recipe, give my Easy Mongolian Beef a try too!
Sabrina’s Mongolian Beef Burrito Recipe
I love this Mongolian Beef Burrito because it’s like sitting down to an entire takeout meal in one with the ingredients of a Mongolian Beef rice bowl in portable fashion. The idea of this burrito came to me one day completely randomly. I made lunch and then got a call that I’d forgotten an appointment that I was almost late too. I grabbed a burrito sized tortilla, tossed my Ground Mongolian Beef into the tortilla with the rest of my bowl ingredients. I wrapped it in foil and threw it in the toaster oven while I was getting ready to run out the door so it would stay warm for me for the rest of the drive.
Recipe Card
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).
Nutrition
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Notes from Sabrina
A trick is that I put them in the toaster oven before serving. It doesn’t technically need it if you’re rolling them fresh and eating them, but hear me out. When wrapping and toasting the burritos it gives them a bit of time for the flavors to meld, it also helps hold the burrito together. Finally if you have to travel before eating them, I highly recommend the toasting as it keeps them perfectly hot until you arrive.
Table of contents
About this Recipe
Mongolian Beef Burrito made with ground beef, seasoned rice, sriracha and a quick Asian mayo slaw. It’s the best burrito you’ve had since Kogi BBQ came on the scene. The flavors in this burrito are amazing. By using ground beef instead of steak you are able to cut down on costs, 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. The flavor of sesame oil in this dish is unmistakable and not really able to be substituted. Topped with the spice of Sriracha and the cool, creamy mayo based slaw this burrito is a well balanced…well…flavor bomb. I toast mine even if I am going to eat them right away – it tastes way better this way.
Recipe Tips & Tricks
- If you don’t have mirin, then you can use white wine with a ½ teaspoon of sugar instead.
- Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil. T
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Photos used in previous posts:
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.
Thanks for the suggestion. I’m glad it’s one of your favorites.
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?
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!
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.
Thanks for the recommendation! So glad you enjoy it!
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 🙁
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!
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.
So glad you enjoyed it, Angela!
What a great combo for a burrito! Love this!
My husband will love this!
Fantastic!
Oooh, that’s just pure awesomeness right there!
Thanks Kimberly!
That burrito is making my mouth water!! There is so much flavor in the rice, the slaw, and the beef!
Thanks Dorothy!
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!
I’d love to have Mongolian Beef Burritos for dinner! Packed with so much deliciousness!! Definitely need to make these!