Ingredients
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2 tablespoons avocado oil, divided
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1 pound ground turkey (preferably dark meat)
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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12 ounces trimmed green beans
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½ teaspoon crushed red pepper flakes
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2 tablespoons coconut aminos
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2 tablespoons SideDish Creamy Sesame
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1 tablespoon rice vinegar
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1 tablespoon toasted sesame seeds
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¼ cup freshly chopped cilantro or basil, for serving
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Chili Oil, optional for serving
Method
Heat 1 tablespoon of the oil large skillet or wok over medium high heat. Add the turkey, salt, and black pepper and cook, breaking up the meat with the edge of a wooden spoon, until cooked through and no longer pink, about 4 minutes. Transfer cooked turkey to a clean plate and set aside.
Add the remaining 1 tablespoon oil to the skillet along with the green beans and pepper flakes. Cook, tossing occasionally, until the green beans begin to blister and are crisp-tender, about 4 more minutes.
Add the coconut aminos and the cooked turkey back to the skillet. Toss to combine. Drizzle in the SideDish Creamy Sesame, the rice vinegar, and the toasted sesame seeds. Continue to cook, tossing, until the everything is evenly coated and well combined, about 2 more minutes.
Remove from the heat and sprinkle with the cilantro. Serve and top with chili oil, if desired.
