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