# Korean BBQ Beef

This Korean barbecue-inspired beef is a high-protein, incredibly juicy, and delicious meal prep perfect for serving over steamed rice.

- Servings: 10 servings
- Total time: 240 min
- Cuisine: Chinese
- Category: Soup
- Language: en

## 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

## Instructions

1. Add the sliced skirt steak, cut once against the grain, into the slow cooker.
2. Pour 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.
3. Mix all the ingredients thoroughly with your hands or a spoon to ensure the beef is well coated with the marinade.
4. Set the slow cooker to low for approximately 6 hours or high for approximately 4 hours, then cover with the lid.
5. Once cooked, use tongs to remove the beef pieces and check that the meat falls apart easily.
6. Shred the cooked beef using a fork or chop it with a knife directly in the slow cooker, mixing it with the sauce.
7. For 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.
8. Add salt and pepper to taste to the sauce mixture.
9. Gradually add 40ml of milk to the sauce and stir until it reaches your desired consistency.
10. Divide 600g of cooked rice (uncooked weight) across 10 servings.
11. Top each serving of steamed rice with the shredded Korean BBQ Beef.
12. Drizzle the low-calorie spicy cream sauce over the beef and rice.
13. Garnish with sesame seeds and green onions.

## Equipment

- tongs
- slow cooker
- fork
- bowl
- spoon

## 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

## Source

- Original video: https://vm.tiktok.com/ZMS4pmN7E/
- Recipe page: https://www.cliprecipe.com/recipe/81090e4c-3566-429c-9c91-e5d04bc7fc53
- Extracted: 2025-07-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt