Ingredients:

  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp red chili flakes
  • 1/2 cup shallots, finely diced
  • 1 lb lean ground turkey (93% lean)
  • 2 cups fresh green beans, trimmed and halved
  • 1 red bell pepper, sliced into thin strips
  • 1/2 cup fresh Thai basil leaves
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha

Instructions:

  1. Heat neutral oil over medium high heat in a large skillet or wok until shimmering. Add shallots and sauté for 2 minutes until they look translucent and smell sweet.
  2. Stir in the minced garlic, grated ginger, and red chili flakes. Cook for 30-60 seconds until the aroma fills the room. Note: Don't let the garlic brown too much or it'll turn bitter.
  3. Increase heat to high. Add the ground turkey in a concentrated pile. Press it down with your spatula and leave it undisturbed for 3-4 minutes until a dark brown crust forms.
  4. Break the meat apart with a spatula and cook for another 3-5 minutes until no pink remains.
  5. Toss in the green beans and red bell pepper strips. Stir fry for 3-5 minutes until the beans are bright green but still have a snap.
  6. Whisk together soy sauce, fish sauce, honey, lime juice, and sriracha in a small bowl.
  7. Pour the sauce over the turkey mixture and stir constantly for 2 minutes until the liquid reduces into a velvety glaze.
  8. Remove from heat and fold in fresh Thai basil leaves until they just wilt from the residual heat.