1 flour tortilla, 8” round
4 oz Thin sliced ribeye beef, 1/8” thick X 2”, cooked
1/2 cup flour cornstarch , 50/50 mix for beef frying
1 tbsp green onion, thinly sliced
1 tbsp pickled fresh cucumbers , sliced
1. Toss beef in flour mix & fry until crispy.
2. Toss cooked beef in Sweet Orange Chili Sauce with Garlic and Soy (KG3447HG).
3. Place beef in warm tortilla, top with green onion, pickled cucumber slices, and then wrap the burrito.
4. Slice and serve with a side of Ken's Signature Chipotle Mayonnaise Sauce (KE1183-2) for dipping.