Turkey and Green Bean Stir-Fry
sandravalvassori.com
Servings: 5
Ingredients
- 2 tablespoons neutral oil, such as avocado, divided
- 1 1/2 pounds lean ground turkey, light or dark meat
- 1 teaspoon coconut sugar or honey, optional
- 8 ounces fresh green beans, cut into 1-inch lengths
- 4 garlic cloves, minced
- 1 bunch scallions, white and green parts, thinly sliced, plus extra for garnish
- 1/4 cup soy sauce, plus more if needed
- 1 Tablespoon chili paste, such as Sambal Oelek (see notes)
- 1 Tablespoon fish sauce (optional, see notes)
- 1/4 cup torn cilantro leaves, (or use all basil), plus more for garnish
- 5 or 6 mint leaves, roughly torn, plus more for garnish (optional)
- lime wedges, optional for serving
- Cooked coconut rice, optional for serving
Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon oil. Once oil is hot, but not smoking, stir in the ground turkey and sugar (if using). Let it cook, undisturbed, for 2-3 minutes. Using a spatula or wooden spoon, start to break up the meat and continue cooking for about 5-6 minutes or until meat is very crumbly and no longer pink.
- Shove the turkey to one side of the pan and add the remaining 1 tablespoon oil to the empty side. Tumble in the chopped green beans over the oil and cook for about 3-4 minutes, stirring occasionally and leaving them on the side that has no meat as much as possible.
- Add the garlic and scallions to the beans, cook for about 30 seconds then stir everything to combine the bean mixture with the turkey meat. Cook for 2 minutes more, or until beans have softened enough to have a pleasant bite (they will still be crunchy).
- Add the soy sauce, chili paste, fish sauce (if using), and all the herbs. Stir briefly to combine. Taste and sprinkle with more soy sauce or chilli paste, if needed.
- Top with extra herbs and scallions. Serve with rice and lime wedges on the side, if desired.
Notes
Chili sauce – Sambal Oelek adds loads of flavor and a nice kick. You can use any other chili paste you prefer. If you don't like any heat, use just a teaspoon or any similar chili sauce that has less spice such as a chili garlic sauce.
This is not supposed to be a saucy dish. If you want it slightly saucier, you can try mixing 1/4 cup water, 1/4 cup rice wine vinegar, a splash more soy sauce and 1 tablespoon cornstarch. Stir it into the dish once it has been removed from heat.
Store: Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days.