Spicy Chinese Green Beans with Ground Turkey

Here’s another of my famous recipes, where I force myself into creating a delicious and healthy meal using only ingredients we have on hand. Today pasture raised ground turkey, frozen green beans, and fresh spring garden scallions, is the assortment I’m working with.

And of course that combo is just begging for a Chinese/Asian twist, right?!?

My Spicy Chinese Green Beans with Ground Turkey, is a quick and easy meal that comes together in just a few minutes. To keep it low in carbs & paleo friendly serve it with cauli-rice, but rice works too if you can tolerate it.

While I call this recipe “spicy” its not HOT, it’s more of a medium heat. If you want it spicier feel free to add a few pinches of crushed red pepper.

Let’s not forget, to ALWAYS choose the highest quality meats. Opting for Pasture meats is not only good for your health but also for the healthy of our environment.

It’s also pretty freaking amazing to support our hardworking small-scale, local farmers who are raising food with love and compassion, right??

Oh yeah, I put together a quick video for you… showing you how super easy this recipe is! Now there’s no reason not to try it!

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Spicy Chinese Green Beans with Ground Turkey {Paleo & Low-Carb}

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Ingredients

• 1 pound pasture raised ground turkey
• 1/4 cup Coconut Oil (unrefined) or other healthy cooking fat
• 6 scallions, sliced thinly
• 2+ cloves Garlic
• 1 teaspoon grated fresh ginger
• 2 tablespoons garlic chili sauce
• 2 tablespoons coconut aminos
• 2 tablespoons Organic, gluten-free hoisin sauce
• 1 pound green beans fresh or frozen
• 1 tablespoon Organic Rice Vinegar
• 1 tablespoon toasted sesame oil

Optional

• 1/8 teaspoon Crushed Red Pepper Flakes Optional for extra spice
• cauliflower rice (homemade)
• cooked jasmine rice
• sesame seeds for garnish

Instructions

• Sauté green onions, garlic and ginger for about 2 minutes over medium heat in coconut oil.
• Add ground turkey and sauté for an additional 3-5 minutes or until it's cooked through/no longer pink.
• Stir in chili garlic sauce and coconut aminos, saute for 2-3 minutes or until slightly reduced.
• Add green beans and stir to coat. Continue cooking over high heat for 3-5 minutes longer, stirring frequently, until beans are slightly tender.
• Stir in rice vinegar and toasted sesame oil, Serve over cooked rice or cauliflower rice.

Servings: 4 servings

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