Beef Bulgogi Burrito

1. In a shallow bowl, combine 4 tbsp water with 2 tsp baking soda. Add the thinly sliced top sirloin and soak for 15 minutes to tenderize.

2. While the meat marinates, prepare the bulgogi sauce: in a separate bowl whisk together 6 tbsp soy sauce, 4 tbsp honey, 3 tbsp gochujang, 2 tbsp dark soy sauce, 3 tbsp zero‑calorie sweetener, 2 tbsp garlic puree, 2 tbsp ginger puree, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, and ½ of a yellow onion (finely diced). Season with salt and black pepper to taste.

3. Drain the sirloin, pat dry, and toss it in the bulgogi sauce until fully coated. Let the meat rest in the sauce for 5 minutes.

4. Heat a large skillet or grill pan over medium‑high heat. Cook the marinated beef, stirring occasionally, until browned and cooked through, about 6‑8 minutes.

5. Meanwhile, cook 240 g sushi rice according to the package instructions. When the rice is tender and the water is absorbed, transfer to a large bowl.

6. While the rice is still warm, stir in 400 g plain skyr (or Greek yogurt), 50 g sriracha, a handful of chopped cilantro or green onions, and season with a pinch of salt and a touch of garlic to taste. Mix until creamy and evenly colored.

7. In a small mixing bowl, combine 150 g low‑fat skyr (or Greek yogurt), 75 g light mayo, 15 g gochujang, 20 g milk, a pinch of salt, and optional sriracha to taste. Whisk until smooth to create the low‑calorie spicy mayo.

8. Lay a burrito tortilla on a clean surface. Spread a generous spoonful of the spicy mayo in the center, add a portion of the cooked bulgogi beef, top with a scoop of the creamy sriracha rice, and sprinkle with sliced green onions and sesame seeds.

9. Fold the sides of the tortilla inward, then roll tightly to enclose the filling. Wrap each burrito in parchment paper or foil.

10. For make‑ahead meals, place the wrapped burritos in a freezer‑safe bag and freeze. To reheat, remove the foil, wrap the burrito in a damp paper towel, microwave on high for 2–3 minutes, then finish by air‑frying at 375°F for 6–8 minutes or pan‑frying until the tortilla is crisp.

11. Slice in half if desired and serve immediately. Enjoy a high‑protein, low‑calorie burrito that’s ready in minutes.