Recipe Type: Fusion, Korean, Meat, Beef, Wrap, Spicy, Southwest
1 pound beef brisket, or thick cut flank steak
1/8 teaspoon salt
1/8 teaspoon pepper
1 each small onion
2 teaspoons sesame seed
6 each medium flour or corn tortillas (8 inch diameter)
3 ounces Shredded cheddar and jack cheeses (or your favorite cheese)
Marinade/Stir Fry Sauce
3 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 ounce ginger
6 each cloves garlic
2 tablespoons medium ground red chili pepper
2 tablespoons brown sugar
1 each small green onion
3 tablespoons water
Optional Filling Ingredients
3 hot red or green chili peppers, diced
1 medium tomato, diced
Peel and crush the garlic and ginger (or toss into blender with water).
Fine chop the green onion.
Combine all marinade ingredients in a mixing bowl and mix well.
Let stand at least fifteen minutes for flavor to develop.
Cut the beef into strips roughly 1/8 inch thick by 1/2 inch wide by 1 1/2 inches long.
Very lightly salt and pepper the steak, mix well, and let stand fifteen minutes.
Peel and rough chop the onion.
Place steak, sesame seed, and onion into the marinade and mix well. Add a small amount of water if needed to thin the marinade enough to mix.
Let stand 2 hours.
Place meat mixture into a heated pan over medium high heat.
Stir fry for three to four minutes until meat is browned.
Remove pan from heat and transfer meat to a bowl or platter.
Heat tortilla and place equal amounts of meat on each.
Top with cheese and any optional ingredients.
Dress with sriracha or chipotle sauce and serve.
Partially freezing the beef makes it much easier to slice.