Crispy Beef Burrito


crispy beef burrito

When it comes to cooking, I am not a traditionalist. I’ve spoken about recipe mashups before and this Crispy Beef Burrito recipe is definitely a mashup. Don’t get me wrong, I love a good traditional burrito: rice, refried beans, guac, meat, cheese, you name it, all wrapped up in the perfect tortilla, but I will say, this Asian-style stuffed burrito is next level. The secret is really in the sauce and it’s super simple to make. I mixed green onions, fresh garlic and ginger with soy sauce, hoisin sauce and chili crisp – it’s salty and sweet with a little heat and caramelizes on the hot plancha, crisping up your beef so nicely. Realistically, the crispy beef with vegetables and chow mein noodles could be a complete dish on its own, but I wouldn’t be me if I didn’t try to add a twist or one up a normal burrito.


I tend to over stuff my burritos, so I decided to do a double tortilla. The first tortilla holds everything in, and the second tortilla adds reinforcement and of course just makes it look better than a busting burrito. I would recommend not skipping a final quick grill to your burrito, just a couple of minutes on each side to toast the tortilla a bit really makes a difference.


I used chow mein noodles, but in theory you could use an udon noodle or rice noodle if you really wanted to. The shredded lettuce and cucumber add some coolness and crunch. Serve your Crispy Beef Burrito with a side of kewpie mayo for dipping, and you’ve got the perfect bite. Keep reading to find out how to make this Crispy Beef Burrito or jump to the full recipe.


beef being thinly sliced

Thinly slice your beef.


beef tossed and coated in flour

Place your sliced beef in a bowl and add your all-purpose flour and salt. Mix so the beef is coated. Set aside.


green onion, garlic, ginger, soy sauce, hoisin, chili crisp in a bowl

To make your sauce, slice your green onions and garlic, place in a bowl. Peel your ginger and grate into your bowl with a microplane. Add in the soy sauce, hoisin and chili crisp. Mix and set aside.


carrots, mushrooms, red pepper and beef on the plancha

Finely chop your carrots and red pepper. Thinly slice your cucumbers length-wise and set aside. Add your beef on the hot plancha, then your mushrooms, carrots, peppers and chow mein noodles separately onto the plancha. Allow the beef to cook and crisp up, make sure to move it around while cooking.


sauce being poured over chow mein noodles and vegetables on the plancha

Once your vegetables are slightly softened, add the pea shoots to the plancha and mix in with your other vegetables. Then, mix your vegetables and noodles together. Spoon your sauce over the vegetables and noodles and allow to cook.


crispy beef in sauce on the plancha

Spoon sauce over the beef and allow to cook. Once the sauce has cooked down, remove your noodles and vegetables from the plancha and place in a bowl, then remove the beef and place in a separate bowl.


crispy beef being added on top of the chow mein noodles and vegetable on a tortilla

To build, shred your lettuce. Place your first tortilla on a flat surface. In the centre of your tortilla, put down a handful of lettuce and about 3-4 slices of cucumber. Top with the noodle and vegetable mix, then with the beef.


the crispy beef burrito being rolled in a tortilla

Roll your burrito and then place in your second tortilla and roll again, for a double layer.


the crispy beef burrito on the plancha to toast the outside

Add the burrito to the plancha and let the outside toast, flip to toast both sides.


the crispy beef burrito cut in half

Remove from the plancha and serve with kewpie mayo. And now for the full recipe...


Crispy Beef Burrito

Makes 2 large burritos

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


Ingredients:

1.5lbs Shoulder cap steak 3-4 tbsp AP flour 1 tbsp salt 1/2 carrot 3 Lebanese cucumbers 1 red bell pepper 1 cup pea shoots 1/2 cup Shimeji mushrooms 1 pack chow mein noodles For the sauce:

2 green onion stalks 3 cloves garlic 2 inch nub ginger 1/2 cup soy sauce 1/4 hoisin 1-2 tbsp chili crisp (1 heaping)

To build: 4 extra large tortillas (14-16 inch) Kewpie mayo Shredded lettuce (1/4 head)


How to Make It:


Thinly slice your beef. Place in a bowl and add your all-purpose flour and salt. Mix so the beef is coated. Set aside.


To make your sauce, slice your green onions and garlic, place in a bowl. Peel your ginger and grate into your bowl with a microplane. Add in the soy sauce, hoisin and chili crisp. Mix and set aside.


Finely chop your carrots and red pepper. Thinly slice your cucumbers length-wise and set aside.


Add your beef on the hot plancha, then your mushrooms, carrots, peppers and chow mein noodles separately onto the plancha.Allow the beef to cook and crisp up, make sure to move it around while cooking. Once your vegetables are slightly softened, add the pea shoots to the plancha and mix in with your other vegetables. Then, mix your vegetables and noodles together. Spoon your sauce over the vegetables and noodles and allow to cook. Spoon sauce over the beef and allow to cook. Once the sauce has cooked down, remove your noodles and vegetables from the plancha and place in a bowl, then remove the beef and place in a separate bowl.


To build, shred your lettuce. Place your first tortilla on a flat surface. In the centre of your tortilla, put down a handful of lettuce and about 3-4 slices of cucumber. Top with the noodle and vegetable mix, then with the beef. Roll your burrito and then place in your second tortilla and roll again, for a double layer. Add the burrito to the plancha and let the outside toast, flip to toast both sides. Remove from the plancha and serve with kewpie mayo.


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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!