Aspen Ridge Natural Beef

Aspen Ridge® Korean Style BBQ Skirt Steak



  • 4 8-ounce portions of Aspen Ridge® skirt steak
  • 1 cup BBQ marinade
  • 4 each Korean yams or any sweet potato
  • 8 each baby bok choy
  • 1 cup spicy black bean sauce
Korean Style BBQ marinade:
  • 1 cup reduced sodium soy sauce
  • 3 Tablespoons brown sugar
  • 1 Tablespoon honey
  • 2 Tablespoons garlic, minced
  • 2 teaspoons grated peeled ginger root
  • 2 Tablespoons rice wine
  • 2 teaspoons regular or toasted sesame oil
  • ½ cup chopped green onion
  • 1 Tablespoon tomato paste
  • 1 teaspoon fresh ground black pepper
Combine all and mix thoroughly. Can hold in refrigerator for 1 day. Spicy Black Bean Sauce:
  • 1 cup water, vegetable stock, or chicken stock
  • corn starch slurry (2 Tablespoons cornstarch dissolved in ¼ cup cold water or stock)
  • 2 ounces chili-black bean condiment (available in Asian section of most markets) add more or less for spicier or milder taste
  • 1 Tablespoon butter
Bring water or stock to a simmer in small pot, add chili-black bean condiment to taste, whisk in corn starch slurry slowly until sauce thickens to a gravy consistency, whisk in butter if desired to round out the flavors, season with salt and pepper to taste.

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Nutrition Profile

Calories: 962.9, Total Fat: 42.7g, Cholesterol: 141.8mg, Sodium: 2,977.9mg, Potassium: 1,352.6mg, Total Carbohydrate: 91.8g, Protein:51.9g


  1. Preheat grill to hot. Combine BBQ marinade and skirt steaks in a shallow pan or resealable bag and marinate beef for 20 minutes (longer for stronger flavor).
  2. Roast yams in a 375 F oven until soft, approximately 20-30 minutes.
  3. Let cool briefly and peel skin off while still warm.
  4. Put peeled yams into a heavy casserole with a drizzle of oil or butter over low heat and lightly brown them top and bottom. Season with salt and black pepper.
  5. Blanch cleaned bok choy in boiling water for 1-1 ½ minutes and hold warm with yams.
  6. Lightly season skirt steaks with salt and black pepper and grill over high heat for approximately 2 minutes per side for medium-rare or longer to desired doneness.
  7. Slice across the grain into ½ inch thick slices and arrange on plates with roasted yams and bok choy.
  8. Serve as is or with a tablespoon or two of the spicy black bean sauce.

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