Korean BBQ Beef

10 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 48oz 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
• Black pepper, to taste
• 4 tbsp oyster sauce* Add after cooking/after shredding beef for best flavor.
• 2 tbsp toasted sesame oil* Add after cooking/after shredding beef for best flavor.
• 200g nonfat skyr or greek yogurt
• 2 tbsp gochujang
• 2 tsps chili crisp
• Add 40ml milk or until desired constituency
• Salt & pepper to taste
• Salt & pepper to taste
• 600g Rice (uncooked weight)
• Garnish with sesame seeds
• and green onions

Instructions

1. Combine the skirt steak, soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper in a slow cooker.
2. Cook on low for approximately 6 hours or on high for approximately 4 hours.
3. Once the beef is tender, shred it and stir in the oyster sauce and toasted sesame oil.
4. Prepare the spicy cream sauce by mixing the skyr or Greek yogurt, gochujang, and chili crisp. Add milk to reach the desired consistency, then season with salt and pepper.
5. Cook the rice according to package instructions.
6. Assemble the bowls by layering rice, the cooked beef, and the spicy cream sauce. Garnish with sesame seeds and green onions.