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Serves
US | Metric
Ingredients
  • 1 Large rump steak
  • 2 Portions dried egg noodles
  • 2 Spring onions sliced
  • 2 Large flour tortillas
  • 1 Chopped red bell pepper
  • Sriracha or sriracha mayo
  • Sesame seeds
Noodle sauce
  • 6 tbsps Light soy
  • 6 tbsps Dark soy
  • 3 tbsps Honey
  • 1 tbsp Light brown sugar
  • 3 tbsps Rice wine
  • 3 tbsps Sesame oil
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Cornflour mixed with 2 tsp water
Noodle Burrito Noodle Burrito
Noodle Burrito

The ultimate Mexican - Asian fusion!

Prep 30 minutes
Total 30 minutes

Heat a large pan or skillet. Season your steak with your seasoning of choice (can't go wrong with a bit of salt and pepper) and make sure it's at room temp before cooking. Cook to your liking, about 3 to 4 mins each side for rare. Throw the peppers in as well for the last couple of minutes then set aside to rest.


Put all the sauce ingredients in a saucepan and bring to the boil. Simmer for 2 or 3 minutes then add the cornflour mix and stir until thickened. Set aside.


Cook your noodles as per the pack instructions then drain and add the sauce.


Slice the steak and then place the two tortillas so they slightly overlap giving a kind of "8" shape outline. Place the noodles in a line up the center of the wraps from top to bottom then top with peppers and then the steak. Now you can googlr how to fold a burrito, but my advice is don't be afraid to get your hands dirty. Fold one side over, tucking in each of the ends and then with your fingertips, hold the filling in place (squeezing slightly) as you roll it over. May take a few go's!


Finish by placing the burrito seam side down in a dry hot frying pan or skillet for a couple of minutes and then flip and toast the other side. Top with sriracha, sesame seeds and sliced spring Os.

Noodle Burrito Noodle Burrito
Noodle Burrito

The ultimate Mexican - Asian fusion!

favorite
print
like
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 1 Large rump steak
  • 2 Portions dried egg noodles
  • 2 Spring onions sliced
  • 2 Large flour tortillas
  • 1 Chopped red bell pepper
  • Sriracha or sriracha mayo
  • Sesame seeds
Noodle sauce
  • 6 tbsps Light soy
  • 6 tbsps Dark soy
  • 3 tbsps Honey
  • 1 tbsp Light brown sugar
  • 3 tbsps Rice wine
  • 3 tbsps Sesame oil
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Cornflour mixed with 2 tsp water

Heat a large pan or skillet. Season your steak with your seasoning of choice (can't go wrong with a bit of salt and pepper) and make sure it's at room temp before cooking. Cook to your liking, about 3 to 4 mins each side for rare. Throw the peppers in as well for the last couple of minutes then set aside to rest.


Put all the sauce ingredients in a saucepan and bring to the boil. Simmer for 2 or 3 minutes then add the cornflour mix and stir until thickened. Set aside.


Cook your noodles as per the pack instructions then drain and add the sauce.


Slice the steak and then place the two tortillas so they slightly overlap giving a kind of "8" shape outline. Place the noodles in a line up the center of the wraps from top to bottom then top with peppers and then the steak. Now you can googlr how to fold a burrito, but my advice is don't be afraid to get your hands dirty. Fold one side over, tucking in each of the ends and then with your fingertips, hold the filling in place (squeezing slightly) as you roll it over. May take a few go's!


Finish by placing the burrito seam side down in a dry hot frying pan or skillet for a couple of minutes and then flip and toast the other side. Top with sriracha, sesame seeds and sliced spring Os.