If you're not a burrito person, serve this meat on a taco, or flip flop, or whatever vehicle you use to get it in your pie hole.

FOR THE KOREAN BEEF
6 lbs. top sirloin
6 pears, peeled and cut into chunks
3 2-inch knobs of ginger, peeled and cut into thirds
12 cloves garlic
3/4 cup soy sauce
3/4 cup brown sugar
3 tablespoon sesame oil
FOR THE BURRITOS
Cooked rice
Fresh cilantro, chopped
Fresh basil, torn
Green onions, sliced on the bias
Jarred kimchi
Sriracha mayo (recipe follows)
Big Ass flour tortillas
Wrap the meat in plastic wrap and freeze for 30 minutes. This will make it easier to slice really thin.
Thinly slice the beef and pulse the pear, garlic, and ginger in a food processor. Put all the
ingredients and the beef in a slow cooker. Cover and cook on high for 3-5 hours or until very tender
and delicious.
Prep all your burrito fillings (cook the rice, mince the herbs, prepare the sauce).
Lay a flour tortilla flat on a piece of foil. Place the rice, meat, herbs, kimchi, and sauce in the middle
of the tortilla. Fold the sides up, then roll it up front to back and wrap it with foil if you’re saving it for
later. They freeze really well.
FOR THE SIRACHA MAYO
1 cup mayo
3 tablespoons Sriracha
Juice from one lime
1 garlic clove minced
Salt to taste
Whisk together the mayo, Sriracha, lime juice, garlic and a pinch of salt in a small bowl. Mix and
completely blend so it is creamy and one color. Taste and adjust for salt.