Korean BBQ Beef

1: Trim exterior fat from skirt steak and place in slow cooker.

2: Add soy sauce, gochujang, mirin, honey, garlic purée, ginger purée, and black pepper to slow cooker.

3: Cook on low for about 6 hours or high for about 4 hours.

4: After cooking, shred the beef and add oyster sauce and toasted sesame oil for best flavor.

5: For spicy cream sauce, mix nonfat skyr or greek yogurt, gochujang, chili crisp, and milk until desired consistency is achieved. Season with salt and pepper.

6: Cook rice according to package instructions.

7: Serve shredded beef over rice and garnish with sesame seeds and green onions.