Directions
- 1Trim the exterior fat from a 48oz skirt steak and slice it against the grain.
- 2In a slow cooker, toss the sliced steak with 5 tbsp soy sauce, 3 tbsp gochujang, 3 tbsp mirin, 2 tbsp honey, 2 tbsp garlic purée, 1 tbsp ginger purée, and black pepper to taste.
- 3Cook on low for ~6 hours or high for ~4 hours.
- 4Once cooked, the meat should fall apart easily. Shred it with a fork or chop it with a knife.
- 5For the low-calorie spicy cream sauce, combine 200g nonfat skyr or Greek yogurt, 2 tbsp gochujang, 2 tsps chili crisp, salt, and pepper. Add 40ml milk until desired consistency is reached.
- 6After cooking, add 4 tbsp oyster sauce and 2 tbsp toasted sesame oil to the beef.
- 7Serve the shredded beef over steamed rice (600g uncooked weight, divided into 10 servings).
- 8Top with the spicy cream sauce, sesame seeds, and green onions.
Ingredients
- 48 oz skirt steak
- 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 cookerforksknife
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