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Ingredients:
| 1/4 | kg | MONTEREY BEEF SIRLOIN SUKIYAKI CUT |
| 2 | tbsp | sugar or corn syrup |
| 1/2 | cup (90 g) | STAR MARGARINE GARLIC |
| 2 | cups | cooked rice |
| 5 | pc | 6-inch flour tortillas |
| 5 | pc (25 g) | lettuce leaves |
| 1/4 | cup | soy sauce |
| 1 | tbsp | sesame oil |
| 4 | cloves | garlic, crushed |
| 1 | pc (100 g) | large onion, sliced |
| 1/2 | tbsp | sesame seeds |
| 1/2 | tsp | iodized fine salt |
| 1/2 | tsp | pepper |
| 2 | stalks (30 g) | green onions, chopped |
| 1 | pc (100 g) | carrot, thinly sliced |
| 1 | pack (100 g) | fresh mushrooms, sliced |
| 1 | pc (50 g) | bell pepper, sliced |
Procedure:
1. Cut beef further into bite size pieces or strips and then marinate in sugar or syrup for 10 minutes in the chiller.
2. In a bowl, mix together marinade ingredients- soy sauce, sesame oil, garlic, onion, sesame seeds, salt and pepper. Add vegetables and mushroom.
3. Add to meat and marinate further, for at least 20 minutes in the chiller.
4. Stir-fry meat mixture on high fire until cooked through. Set aside and keep warm.
Meantime, melt margarine in a wok. Add rice and mix well. Set aside.
5. On each flour tortilla, arrange a lettuce leaf, rice, Bulgogi mixture and onions.
6. Roll like a burrito and serve.
Makes 5 servings.
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