Quick Dinner: Korean Turkey

image courtesy of Lizzy Writes

Off the back of the success of the chorizo taco recipe, I’m on a huge ground meat kick. It’s fast and easy and tasty and gives me the protein I need. I just found a recipe that’s so good, I want to pass it along with my adjustments.

The original recipe is from Lizzy Writes and is for beef. I had turkey on hand and it was great. I’m sure you’d get great results with chicken or pork, too.

About the other swaps: Lizzy calls for sugar but my body doesn’t respond well to that so I used carob molasses. It was what I had on hand and I wanted to add nutrients. When I added it to the mix I thought I had made a mistake. But once I tasted it I knew I was wrong. I would go ahead and use any kind of molasses except maybe pomegranate (although that might be good in another kind of dish!).

1 pound pastured ground turkey
1/4 molasses (I used carob)
1/4 cup soy sauce or Braggs Liquid Aminos
1 Tablespoon toasted sesame oil 1 tbsp ghee
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced
Warm the ghee and toasted sesame oil in pan on medium. Add the turkey and garlic and saute for a few minutes until browned. Add the ginger, molasses, soy sauce or Braggs, crushed red pepper and salt and pepper and simmer together until reduced.

To serve, top with chopped scallion. I also added a pat of grass-fed butter to the meat for some extra fat. If you’re doing the grain-free thing, serve with some fermented ginger carrots from Nourishing Traditions. If not, put some rice on that plate!

It was a great recipe that took maybe 15 minutes to make. I’m definitely looking forward to checking more of Lizzy’s stuff out.