Directions
- 1Slice the skirt steak against the grain and place it in a slow cooker.
- 2Add all the marinade ingredients to the slow cooker: soy sauce, gochujang, mirin, honey, garlic puree, ginger puree, black pepper, oyster sauce and toasted sesame oil.
- 3Mix the ingredients in the slow cooker.
- 4Cook on low for ~6 hours or high for ~4 hours.
- 5Shred the cooked beef with forks.
- 6Prepare the low-calorie spicy cream sauce: mix nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper. Add milk until desired consistency is reached.
- 7Rinse the rice, add water, and bring to a boil. Reduce to a simmer, cover for 15 minutes and remove from heat for 10 minutes.
- 8Serve the Korean BBQ beef over steamed rice and top with the spicy cream sauce.
Ingredients
- 48 oz skirt steak, trimmed lean
- 5 tbsp soy sauce
- 3 tbsp gochujang
- 2 tbsp mirin
- 2 tbsp honey
- 2 tbsp garlic puree
- 1 tbsp ginger puree
- 1 tbsp black pepper
- 6 tbsp oyster sauce
- 2 tbsp toasted sesame oil
- 200 g nonfat skyr or greek yogurt
- 2 tbsp gochujang
- 2 tsp chili crisp
- 1 tbsp salt
- 1 tbsp pepper
- 40 ml milk
- 600 g rice
- 900 ml water
Equipment
slow cookerforksknife
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