Directions
- 1Add the sliced skirt steak, cut once against the grain, into the slow cooker.
- 2Pour in 5 tablespoons of soy sauce, 3 tablespoons of gochujang, 3 tablespoons of mirin, 2 tablespoons of honey, 2 tablespoons of garlic purée, 1 tablespoon of ginger purée, and black pepper to taste.
- 3Mix all the ingredients thoroughly with your hands or a spoon to ensure the beef is well coated with the marinade.
- 4Set the slow cooker to low for approximately 6 hours or high for approximately 4 hours, then cover with the lid.
- 5Once cooked, use tongs to remove the beef pieces and check that the meat falls apart easily.
- 6Shred the cooked beef using a fork or chop it with a knife directly in the slow cooker, mixing it with the sauce.
- 7For the low-calorie spicy cream sauce, combine 200g of nonfat skyr or Greek yogurt, 2 tablespoons of gochujang, and 2 teaspoons of chili crisp in a bowl.
- 8Add salt and pepper to taste to the sauce mixture.
- 9Gradually add 40ml of milk to the sauce and stir until it reaches your desired consistency.
- 10Divide 600g of cooked rice (uncooked weight) across 10 servings.
- 11Top each serving of steamed rice with the shredded Korean BBQ Beef.
- 12Drizzle the low-calorie spicy cream sauce over the beef and rice.
- 13Garnish with sesame seeds and green onions.
Ingredients
- 48 oz skirt steak, 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
- to taste pepper
- 600 g rice
- sesame seeds
- green onions
Equipment
tongsslow cookerforkbowlspoon
Tips
- For best flavor, add oyster sauce and toasted sesame oil after cooking/shredding the beef.
- Other lean steak options include flat cut brisket (all exterior fat removed), beef chuck (remove large chunks of fat), and top sirloin.
- Ensure to add milk to the spicy cream sauce until desired consistency is achieved.
- The Korean BBQ Beef can be stored frozen for future lunches throughout the week, providing 10 high-protein meals.
- Recommended brand for oyster sauce is Lee Kum Kee, as it should taste very umami and salty with deep caramelized sweetness, not fishy or bitter.
- The meat should fall apart easily once cooked and shredded
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