Korean BBQ Beef
Serves 10
Directions
- 1Slice the skirt steak against the grain and place it in the slow cooker.
- 2Add soy sauce, gochujang, mirin, honey, garlic puree, ginger puree, and black pepper to the slow cooker.
- 3Mix the ingredients with your hands or a spoon.
- 4Cook in low for about 6 hours, or high for about 4 hours.
- 5Shred the meat with a fork or chop it with a knife.
- 6For the low-calorie spicy cream sauce, add skyr or greek yogurt, gochujang, chili crisp, salt and pepper in a bowl.
- 7Add milk until you get to your desired consistency.
- 8Serve the beef on some steamed rice.
Ingredients
- 48 oz skirt steak, trimmed lean
- 5 tbsp soy sauce
- 3 tbsp gochujang
- 3 tbsp mirin
- 2 tbsp honey
- 2 tbsp garlic puree
- 1 tbsp ginger puree
- 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
- to taste salt & pepper
- 40 ml milk
- 600 g rice (uncooked weight)
Equipment
slow cookerforkknife
Tips
- Add oyster sauce and toasted sesame oil after cooking/shredding beef for best flavor.
- Other lean steak options: Flat Cut Brisket (all exterior fat removed), Beef chuck (remove large chunks of fat), Top sirloin
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