Korean BBQ Beef
Directions
- 1Slice the skirt steak against the grain and toss it in the slow cooker.
- 2Add the marinade ingredients (soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper) to the slow cooker.
- 3Mix well with your hands or a spoon.
- 4Cook on low for ~6 hours or high for ~4 hours.
- 5Once cooked, the meat should fall apart easily. Shred it with a fork or chop it with a knife.
- 6For the low-calorie spicy cream sauce, combine nonfat skyr or Greek yogurt, gochujang, chili crisp, salt, and pepper in a bowl.
- 7Add milk until you reach your desired consistency.
- 8Cook the rice according to package directions, rinse, add 900ml water and bring to a boil. Then reduce to simmer, cover for 15 minutes and remove from heat for 10 minutes. Evenly distribute rice across 10 servings.
- 9Serve the Korean BBQ beef over steamed rice and top with the spicy cream sauce, 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
- 1 to taste 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
- 1 to taste salt
- 1 to taste pepper
- 40 ml milk
- 600 g rice
- 1 to taste sesame seeds
- 1 to taste green onions
Equipment
slow cookerforksknifebowlspoon
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