Korean BBQ Beef

6 mins
Serves 10
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Directions

  1. 1Slice the skirt steak against the grain and toss it into the slow cooker.
  2. 2Slice the skirt steak against the grain and toss it into the slow cooker.
  3. 3Slice the skirt steak against the grain and toss it into the slow cooker.
  4. 4Add all marinade ingredients (soy sauce, gochujang, mirin, honey, garlic puree, ginger puree, black pepper, oyster sauce, toasted sesame oil) to the slow cooker.
  5. 5Add all marinade ingredients (soy sauce, gochujang, mirin, honey, garlic puree, ginger puree, black pepper, oyster sauce, toasted sesame oil) to the slow cooker.
  6. 6Add all marinade ingredients (soy sauce, gochujang, mirin, honey, garlic puree, ginger puree, black pepper, oyster sauce, toasted sesame oil) to the slow cooker.
  7. 7Mix the ingredients in the slow cooker.
  8. 8Mix the ingredients in the slow cooker.
  9. 9Mix the ingredients in the slow cooker.
  10. 10Cook on low for ~6 hours or on high for ~4 hours.
  11. 11Cook on low for ~6 hours or on high for ~4 hours.
  12. 12Cook on low for ~6 hours or on high for ~4 hours.
  13. 13Once cooked, shred the beef with forks.
  14. 14Once cooked, shred the beef with forks.
  15. 15Once cooked, shred the beef with forks.
  16. 16Prepare the low-calorie spicy cream sauce by mixing nonfat skyr or greek yogurt, gochujang, chili crisp, salt, pepper, and milk to your desired consistency.
  17. 17Prepare the low-calorie spicy cream sauce by mixing nonfat skyr or greek yogurt, gochujang, chili crisp, salt, pepper, and milk to your desired consistency.
  18. 18Prepare the low-calorie spicy cream sauce by mixing nonfat skyr or greek yogurt, gochujang, chili crisp, salt, pepper, and milk to your desired consistency.
  19. 19Steam the rice according to the instructions.
  20. 20Steam the rice according to the instructions.
  21. 21Steam the rice according to the instructions.
  22. 22Serve the Korean BBQ beef over steamed rice and top with the spicy cream sauce.
  23. 23Serve the Korean BBQ beef over steamed rice and top with the spicy cream sauce.
  24. 24Serve the Korean BBQ beef over steamed rice and top with the spicy cream sauce.

Ingredients

  • 48 oz skirt steak, trimmed lean
  • 48 oz skirt steak, trimmed lean
  • 48 oz skirt steak, trimmed lean
  • 5 tbsp soy sauce
  • 5 tbsp soy sauce
  • 5 tbsp soy sauce
  • 3 tbsp gochujang
  • 3 tbsp gochujang
  • 3 tbsp gochujang
  • 2 tbsp mirin
  • 2 tbsp mirin
  • 2 tbsp mirin
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp honey
  • 2 tbsp garlic puree
  • 2 tbsp garlic puree
  • 2 tbsp garlic puree
  • 1 tbsp ginger puree
  • 1 tbsp ginger puree
  • 1 tbsp ginger puree
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 6 tbsp oyster sauce
  • 6 tbsp oyster sauce
  • 6 tbsp oyster sauce
  • 2 tbsp toasted sesame oil
  • 2 tbsp toasted sesame oil
  • 2 tbsp toasted sesame oil
  • 200 g nonfat skyr or greek yogurt
  • 200 g nonfat skyr or greek yogurt
  • 200 g nonfat skyr or greek yogurt
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 2 tbsp gochujang
  • 2 tsp chili crisp
  • 2 tsp chili crisp
  • 2 tsp chili crisp
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 40 ml milk
  • 40 ml milk
  • 40 ml milk
  • 600 g rice
  • 600 g rice
  • 600 g rice
  • 900 ml water
  • 900 ml water
  • 900 ml water

Equipment

slow cookerforksknifebowlspoon