Burrito Bowl

Burrito Bowl
Make This With Beef, Chicken, Shrimp Or Vegan!
Difficulty: Easy
Prep Time: 35-40 minutes
Cooking Time: 35 minutes

 Ingredients
3 filet Mignon, cubed
1 green pepper, diced
1 cup red onion, diced
2 cups grape tomatoes, halved
1/2 cup frozen roasted corn kernels
1 cup canned black beans, rinsed & drained
1/4 cup cilantro, minced
1 clove garlic, minced
1 small can, chopped green chilies
2 cups Mexican shredded cheese blend
2 cups shredded lettuce
sour cream
4 tbsp olive oil
salt
pepper


Cooking Tools
Large skillet
Medium pot with lid
Food Processor

Directions
In the skillet on medium heat, add; 2 tbsp olive oil, green peppers, onions, corn and garlic.  saute vegetables until slightly softened.  Add in beans, cilantro, green chilies and tomatoes until heated through, salt and pepper to taste. Remove from skillet and place in a bowl and set aside.  Heat 2 tbsp olive oil back into the skillet on high heat and cook beef cubes in small batches, until seared and cooked, about 3-5 minutes.  Salt and pepper beef at the end.  To create your Burrito Bowl,  Place 1 cup of Cilantro Rice (recipe below) spoon some vegetables on the rice, add the beef cubes, lettuce, cheese, sour cream and guacamole (recipe below).
Serves 4

Cilantro Rice
Ingredients
2 cups long grain white rice
2 cups chicken stock
2 cups water
1/4 cup cilantro, minced
salt

Directions
In a medium pot on high heat, add chicken stock and water and let it come to a boil.  Stir in rice and cover with a lid and lower heat to a simmer.  Cook rice for about 25 minutes.  Once liquid has evaporated, turn off heat and let steam for additional 10 minutes.  Once rice is fully cooked, mix in cilantro and season with salt.

Guacamole
Ingredients
2 ripe avocados, diced
juice of 1 lime
1 shallot, minced
1/2 tsp garlic, minced
1 tsp vinegar
1 tbsp jarred salsa verde
1 tbsp cilantro, minced
salt

Directions
Place all ingredients in a food processor and pulse until semi smooth.

Korean Burrito That Will Make You Forget About Chipotle

Korean Burrito
Difficulty: Moderate
Give yourself time to make this recipe. Marinade the beef overnight or in the morning before work. Marinade 4-6 hours required.

Ingredients
2 ribeyes
1 package of large burrito wraps
1 container of kimchee ( can be found at asian markets)
4 cups of japanese style rice, cooked
2 tbsp of canola oil
1 bag of field greens
1 small bag of mung bean sprouts
salt
pepper

Ingredients for the Kalbi Marinade (for the beef):
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin ( rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
*Heat ingredients until sugar is melted, cool completely before marinating beef.

Directions
Place steaks in freezer bag with the incorporated Kalbi marinade.  Marinade for 4-6 hours, overnight is best. 
Place oil and the 4 cups of cooked rice into a wok or non stick pan.  Add kimchee until well incorporated, salt and pepper to taste set aside.
Prepare steaks on grill to your taste, medium is best.  Slice the beef into stips, prepare burrito with rice first flat in center add beef the field greens and bean sprouts.  Fold sides of burrito and roll, wrap with tin foil to keep the roll intact the slice in center on angle.
Serves 4