Korean BBQ Beef
Directions
- 1Slice the skirt steak against the grain.
- 2In a slow cooker, combine the sliced beef with soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper.
- 3Cook on low for 6 hours or high for 4 hours.
- 4Once cooked, shred the beef with forks.
- 5Prepare the spicy cream sauce by mixing nonfat skyr or greek yogurt, gochujang, chili crisp, salt, pepper, and milk.
- 6Add oyster sauce and sesame oil to the shredded beef.
- 7Serve the Korean BBQ beef over steamed rice and top with 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
- 0 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
- 0 salt
- 0 pepper
- 40 ml milk
- 600 g rice
- 0 sesame seeds
- 0 green onions
Equipment
slow cookerforksknifebowlspoon
Tips
- Slice the steak against the grain.
- Add oyster sauce and sesame oil after cooking/shredding for best flavor.
- Use Lee Kum Kee brand oyster sauce.
- Add milk to the spicy cream sauce until desired consistency is reached.
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