Name: Creamy Korean beef bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 cup jasmine rice; 1 1/4 cups water; 1 1/2 lb 93% lean ground beef; 1 tsp canola oil; 1 medium yellow onion, thinly sliced; 8 cloves garlic, minced; 2 tbsp fresh ginger, grated; 3 tbsp low sodium soy sauce; 2 tsp brown sugar; 3/4 tsp sesame oil; 4 green onions, thinly sliced, whites and greens separated; 1/3 cup nonfat Greek yogurt; 1 tbsp sriracha; 1 tsp salt

Instructions

Prep 15 min · Cook 15 min

In a medium saucepan, combine the rice, water, and a quarter of the salt. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 12 minutes. Remove from heat and let rest covered for 5 minutes. Done when water is absorbed and rice is tender.
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 beef, yellow onion, the white parts of the sliced green onions, and half the remaining salt. Cook, breaking the meat into small crumbles, for 6 minutes until the beef is browned and the onions are soft. Done when browned and opaque, 160°F.
Stir in the garlic and ginger and cook for 1 minute until fragrant. Pour in the soy sauce mixture. Simmer for 2 to 3 minutes, stirring often, until the sauce thickens and glazes the meat. Taste and add the remaining salt only if needed. Done when sauce is syrupy and coats the meat.
Fluff the rice with a fork and divide among four bowls. Top each with the beef mixture. Finish with a dollop of the creamy sriracha yogurt and the green parts of the sliced green onions.

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Instructions

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