Korean BBQ Beef
Directions
- 1Trim exterior fat from 48oz skirt steak, slice against the grain.
- 2Add the steak to a slow cooker.
- 3In the slow cooker, add 5 tbsp soy sauce, 3 tbsp gochujang, 3 tbsp mirin, 2 tbsp honey, 2 tbsp garlic purée, 1 tbsp ginger purée, black pepper to taste.
- 4Mix ingredients in the slow cooker.
- 5Cook on low for ~6 hours or high for ~4 hours.
- 6Shred the cooked beef with a fork.
- 7For the low-calorie spicy cream sauce: In a bowl, mix 200g nonfat skyr or Greek yogurt, 2 tbsp gochujang, 2 tsps chili crisp, salt & pepper to taste, and add milk until desired consistency.
- 8Serve the shredded beef over steamed rice.
- 9Top with spicy cream sauce, sesame seeds, and green onions.
Ingredients
- 48 oz skirt steak
- 5 tbsp soy sauce
- 3 tbsp gochujang
- 3 tbsp mirin
- 2 tbsp honey
- 2 tbsp garlic purée
- 1 tbsp ginger purée
- 0 black pepper
- 4 tbsp oyster sauce
- 2 tbsp toasted sesame oil
- 200 g nonfat skyr or greek yogurt
- 2 tbsp gochujang
- 2 tsp chili crisp
- 0 salt
- 0 pepper
- 40 ml milk
- 600 g rice
- 0 sesame seeds
- 0 green onions
Equipment
slow cookerforksknifebowlspoon
Tips
- Slice the steak against the grain
- Add oyster sauce, sesame oil after cooking for best flavor
- Use low-calorie spicy cream sauce for topping
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