Korean BBQ Beef
Directions
- 1Place the trimmed skirt steak into the slow cooker.
- 2Add soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to the slow cooker.
- 3Mix the ingredients with your hands or a spoon to coat the beef.
- 4Cook on low for approximately 6 hours or on high for approximately 4 hours.
- 5Once cooked, shred the beef apart with a fork or chop it with a knife.
- 6To make the low-calorie spicy cream sauce, add skyr or Greek yogurt, gochujang, and chili crisp to a bowl.
- 7Season the sauce with salt and pepper to taste.
- 8Add milk until the sauce reaches your desired consistency.
- 9Divide 600g of cooked rice among 10 servings.
- 10Top the rice with the shredded Korean BBQ beef.
- 11Drizzle with the low-calorie spicy cream sauce.
- 12Garnish 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 (uncooked weight)
- sesame seeds
- green onions
Equipment
slow cookertongsforkknifebowl
Tips
- For best flavor, add oyster sauce and toasted sesame oil after cooking and shredding the beef.
- If using oyster sauce, Lee Kum Kee brand or Lucky Brand (vegan option) is recommended for its umami and caramelized sweetness, avoiding fishy or bitter tastes.
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