Korean BBQ Burrito

Place sirloin steak, Lee Kum Kee Panda Brand Cooking Soy Sauce and sugar in a bowl. Let marinate in the fridge for an hour.

Heat a nonstick skillet over medium high heat. Add a little vegetable oil. Sear thinly sliced sirloin steak pieces until caramelized on the outside but still juicy and tender on the inside. Set the cooked steak aside to rest for 5 minutes. Chop the beef into cubes.

Heat tortillas in a dry skillet over medium heat until soft and pliable. 

Squeeze Lee Kum Kee Sriracha Mayo in the middle of the tortilla. Layer rice, chopped kimchi, cilantro, green onions and beef. 

Add more Lee Kum Kee Sriracha Mayo if desired, then fold the short sides of the tortilla over the burrito filling. Then using the tortilla end closest to you, wrap the tortilla over the filling, tucking it under the filling and rolling tightly away from you to close the burrito.

Repeat with remainder of ingredients. Serve warm.