Korean BBQ Beef
Directions
- 1Slice the skirt steak once against the grain.
- 2Place the sliced skirt steak into the slow cooker.
- 3Add soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to the slow cooker with the beef.
- 4Mix all ingredients in the slow cooker with your hands or a spoon.
- 5Cook on low for approximately 6 hours or on high for approximately 4 hours.
- 6Once cooked, shred the beef apart with a fork or chop it with a knife.
- 7For the low-calorie spicy cream sauce, add skyr or greek yogurt, gochujang, and chili crisp to a bowl.
- 8Mix the sauce ingredients together.
- 9Add salt and pepper to the sauce.
- 10Add milk until the sauce reaches your desired consistency.
- 11Top the shredded beef on steamed rice.
- 12Drizzle with the low-calorie spicy cream sauce.
- 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
- to taste salt
- to taste pepper
- 40 ml milk
- 600 g rice (uncooked weight)
- sesame seeds
- green onions
Equipment
slow cookertongsbowlforkknife
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.
- Lee Kum Kee brand is recommended for oyster sauce, it should taste very umami & salty with deep caramelized sweetness (not fishy or bitter).
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