Korean Steak and Pepper Wraps

Korean Steak and Pepper Wraps

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Ingredients

• 1 small Asian pear, cored and chopped
• 2 shallots
• 6 cloves garlic
• 1/4 cup (60 mL) dark soy sauce
• 2 tbsp (30 mL) Honey
• 2 tbsp (30 mL) sesame oil
• 2 tbsp (30 mL) Korean chili paste (such as gochujang)
• 2 tbsp (30 mL) rice wine vinegar
• 2 tbsp (30 mL) brown sugar
• 1 tbsp (15 mL) chopped fresh gingerroot
• 1/4 tsp (2 mL) freshly ground black pepper
• 1 lb (500 g) boneless beef short ribs
• 2 tbsp (30 mL) canola oil
• 1/2 Ontario White Onion, thinly sliced
• 1/2 Ontario Greenhouse Red Pepper, thinly sliced
• 1/2 Ontario Greenhouse Yellow Pepper, thinly sliced
• 1/2 Ontario Greenhouse Orange Pepper, thinly sliced
• 8 small tortillas, warmed
• 2 green onions, thinly sliced
• 2 tsp (10 mL) toasted sesame seeds
• Sriracha sauce (optional)

Instructions

1. Combine pear, shallots, garlic, soy sauce, honey, sesame oil, chili paste, vinegar, sugar, ginger and pepper in food processor; pulse until very smooth. Pour into resealable plastic bag. Slice beef against the grain into thin strips; add to bag. Seal bag, removing as much air as possible; massage until meat is completely covered in marinade. Refrigerate for at least 12 hours or up to 2 days.
2. Remove meat from bag, shaking off excess marinade. In large, nonstick skillet, heat half of the oil over medium-high heat; cook half of the onion, peppers and short ribs, tossing occasionally, for 5 to 7 minutes or until vegetables are tender-crisp and meat is caramelized. Repeat with remaining oil, onion, peppers and short ribs.
3. Divide meat and vegetables evenly among tortillas. Sprinkle with green onions and sesame seeds. Drizzle with Sriracha (if using).

Notes