Asian Steak Burritos

To pickle the vegetables, slice the cucumber on an angle into 1/4-inch slices and place the slices in a bowl, pour 1/4 cup of vinegar over the cucumbers. In a separate bowl, combine 1 shredded carrot and half an onion sliced into half-moon slivers. Pour 1/4 cup of rice vinegar over the onion and carrot. You can mix the vegetables in one bowl, but keep in mind that the red onion might tint the cucumber pink. Remove the stems from the cilantro, place it in a small bowl, and set it and the pickled vegetables aside.

To make the tonkatsu sauce, mix 3 tablespoons of catsup, 1 tablespoon of soy sauce, 2 teaspoons of maple syrup, 1 teaspoon of rice vinegar, 1/2 teaspoon of smoked paprika, 1 teaspoon of Dijon mustard, 1/2 teaspoon of ginger paste or freshly peeled and grated ginger root, and 1 teaspoon of gochujang red pepper paste (optional for a spicy kick) in a small bowl.

Thinly slice the steak, cover the strips with plastic wrap, and pound them thin with a kitchen hammer if necessary.

Add the meat to hot pan with a little olive oil, cooking it in batches.

Once the meat is fully cooked, pour in the sauce and remove it from the heat, stirring until the meat is evenly coated.

To make aioli, combine 1/3 cup of mayonnaise and 1/2 teaspoon of gochujang red pepper paste in a small bowl, stirring until creamy and smooth. Set aside.

Built your burrito with a pan warmed tortilla, a generous amount of meat, pickled cucumbers, carrots, red onion and pinch of cilantro.

Tuck the sides of the tortilla in, tightly roll it up, and slice the burrito at an angle.

Serve with aioli dipping sauce. Enjoy!