Directions
- 1Slice the skirt steak against the grain.
- 2Add the sliced beef to the slow cooker.
- 3Incorporate the marinade ingredients (soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper) into the slow cooker.
- 4Mix well with your hands or a spoon.
- 5Cook on low for ~6 hours or high for ~4 hours.
- 6Once cooked, the meat should easily fall apart; shred it with a fork or chop with a knife.
- 7Prepare the spicy cream sauce by combining nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper.
- 8Add milk to the sauce until you reach the desired consistency.
- 9Steam the rice.
- 10Serve the shredded beef over steamed rice, topped 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 cookerforkknifebowlspoon
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