Name: Creamy Korean beef bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 5 oz 99% lean ground turkey; 1 tsp canola oil; 1/3 cup yellow onion, thinly sliced; 2 cloves garlic, minced; 1 1/2 tsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 1 tsp brown sugar; 1/2 tsp sesame oil; 1 green onions, thinly sliced; 2 tbsp nonfat Greek yogurt; 3/4 tsp sriracha; 1/2 tsp salt

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, whisk together the soy sauce, brown sugar, and sesame oil in a small bowl. In another bowl, stir the Greek yogurt and sriracha together to make the creamy topping.
Heat the canola oil in a 12-inch skillet over medium-high heat. Add the ground turkey, yellow onion, the white parts of the sliced green onions, and the remaining salt. Cook, breaking the meat into small crumbles, for 6 minutes until the turkey is browned and the onions are soft. Done when opaque in the center, 165°F.
Stir in the garlic and ginger and cook for 1 minute until fragrant. Pour in the soy sauce mixture. Simmer for 2 minutes, stirring often, until the sauce thickens and glazes the meat.
Fluff the rice with a fork and place in a bowl. Top with the bulgogi meat mixture. Finish with a dollop of the creamy sriracha yogurt and the green parts of the sliced green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes