Directions
- 1Slice the skirt steak against the grain.
- 2Add the sliced steak to the slow cooker.
- 3Add soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to the slow cooker.
- 4Mix everything well in the slow cooker.
- 5Cook on low for ~6 hours or on high for ~4 hours.
- 6Once cooked, shred the beef with a fork or chop it with a knife.
- 7For the spicy cream sauce, mix nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper.
- 8Add milk to the sauce until you reach your desired consistency.
- 9Rinse the rice, add 900ml of water, and bring to a boil. Then, reduce to simmer and cover for 15 minutes.
- 10Remove from heat and let it sit for 10 minutes before evenly distributing the rice among ten servings.
- 11Serve the beef over steamed rice, top 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
- 1 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
- 40 ml milk
- 1 salt
- 1 pepper
- 600 g rice
- 1 sesame seeds
- 1 green onions
Equipment
slow cookerforkknifebowlpot
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