Ingredients:
- 1/2 tablespoon olive oil
- 1 onion finely chopped
- 1 lb / 500 g ground turkey
- 2 garlic cloves finely minced
- 1 red bell pepper finely chopped
- 4 scallions green and white parts
- 2 tsp sesame seeds to serve
- 1/2 cup cilantro leaves roughly chopped, to serve
- Sriracha and lime to serve - optional
- Sauce
- 1/3 cup reduced salt soy sauce
- 2 tablespoons rice wine
- 1/2 tablespoon fish sauce
- 1/2 tablespoon cornstarch
Preparation:
- Prepare the sauce.
- In a small bowl, mix together soy sauce, rice wine and fish sauce.
- Stir in cornstarch and whisk thoroughly so it's not clumpy.
- Set aside.
- Heat olive oil in a non-stick skillet over medium high heat.
- Cook onion for a minute or until softened and fragrant.
- Add ground turkey, and break into small pieces with a wooden spoon.
- Stir in garlic and bell pepper and continue to break down the turkey.
- Cook for 5-7 minutes or until almost cooked (almost no longer pink), stirring often.
- Give the sauce a stir and pour on the meat.
- Mix until sauce has thickened and coats the mixture well.
- Turn off heat.
- Stir in scallions, saving about one third for serving.
- Serve over a bed of rice or cauliflower rice.
- Top with remaining scallions, sesame seeds and cilantro.
- Serve with sriracha and lime, if using.
Notes:
- Switch up the veggies:
- Feel free to use any veggies you have in your fridge.
- My favorite is bell pepper but you can also use broccoli, carrots, snap peas, zucchini, chopped green beans…
- Just make sure to cut them in small pieces so they cook quickly.
- You can also use more veggies and double the amount of bell peppers.
- Serve this with:
- white or brown rice
- cauliflower rice
- in lettuce wraps
- or even over pasta or quinoa
- Freezing:
- You can freeze the meat mixture or the whole meal right in your meal prep containers for up to 2 months!
- Simply let the whole thing defrost overnight in the fridge, then heat in the microwave until steaming hot.