Korean BBQ Beef

240 mins
Serves 10
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Directions

  1. 1Slice the skirt steak once against the grain.
  2. 2Toss the sliced steak into the slow cooker.
  3. 3For the marinade, add soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to the slow cooker.
  4. 4Mix the ingredients with your hands or a spoon.
  5. 5Cook on low for approximately 6 hours or on high for approximately 4 hours.
  6. 6Once cooked, shred the meat apart with a fork or chop it with a knife.
  7. 7Add oyster sauce and toasted sesame oil to the shredded beef for best flavor.
  8. 8For the low calorie spicy cream sauce, combine skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper.
  9. 9Add milk to the spicy cream sauce until it reaches your desired consistency.
  10. 10Serve the Korean BBQ beef on steamed rice.
  11. 11Top with the spicy cream sauce.
  12. 12Garnish with sesame seeds and green onions.

Ingredients

  • 48 oz skirt steak, exterior fat trimmed lean
  • 5 tbsp soy sauce
  • 3 tbsp gochujang
  • 3 tbsp mirin
  • 2 tbsp honey
  • 2 tbsp garlic purée
  • 1 tbsp ginger purée
  • to taste Black pepper
  • 4 tbsp oyster sauce
  • 2 tbsp toasted sesame oil
  • 200 g nonfat skyr or greek yogurt
  • 2 tbsp gochujang
  • 2 tsps chili crisp
  • 40 ml milk
  • to taste Salt & pepper
  • 600 g Rice (uncooked weight)
  • sesame seeds
  • green onions

Equipment

slow cookerforkknife

Tips

  • For best flavor, add oyster sauce and toasted sesame oil after cooking and shredding the beef.
  • For the spicy cream sauce, add milk until it reaches your desired consistency.
  • Other lean steak options include Flat Cut Brisket (all exterior fat removed), Beef chuck (remove large chunks of fat), or Top sirloin.