Chinese Takeout Beef & Broccoli Burrito

Cook jasmine rice according to package instructions and set aside to cool slightly.

Slice the flank steak against the grain into very thin strips, about 1/8-inch thick.

Cut broccoli into small florets, julienne the carrot, thinly slice the red bell pepper, and chop green onions (separating white and green parts).

Mince garlic cloves and grate fresh ginger.

In a medium bowl, whisk together 2 tbsp soy sauce, 1 tbsp hoisin sauce, 2 tsp brown sugar, 1 tsp sesame oil, and 1/4 tsp black pepper. Add the sliced beef, toss to coat, and let marinate for 10 minutes.

In a small bowl, make the sauce by combining 1 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 2 tsp cornstarch, and 3 tbsp water. Whisk until smooth and set aside.

Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. When hot, add the marinated beef in a single layer (work in batches if needed) and cook for 1-2 minutes until just browned. Remove beef to a plate.

In the same pan, add remaining 1 tbsp vegetable oil. Add white parts of green onions, minced garlic, and grated ginger. Stir-fry for 30 seconds until fragrant.

Add broccoli florets, bell pepper, and carrots to the pan. Stir-fry for 3-4 minutes until vegetables are crisp-tender.

Return the beef to the pan, add the sauce mixture, and cook for 1-2 minutes until the sauce thickens and coats everything evenly. Stir in red pepper flakes.

Remove from heat and stir in green parts of green onions and 1 tsp of sesame seeds.

Warm the large flour tortilla in a dry pan or microwave for 15-20 seconds to make it more pliable.

To assemble the burrito, place 3/4 cup of cooked jasmine rice in the center of the tortilla, leaving a 2-inch border.

Top the rice with the beef and broccoli mixture, ensuring even distribution of sauce.

Sprinkle with remaining sesame seeds and green onions.

Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking in the sides as you go.

For serving immediately: Return the burrito to a dry skillet and cook over medium heat for 1-2 minutes per side until golden and crisp.

For freezing: Let the filling cool completely before assembling. Wrap the burrito tightly in aluminum foil, then place in a freezer bag. Label with the date and freeze for up to 3 months.

To reheat from frozen: Remove foil, wrap in a paper towel, and microwave for 2-3 minutes, turning halfway through. For a crispy exterior, finish in a pan for 1-2 minutes per side.