Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 1 lb Ground turkey
- 1 tbsp. Coconut oil
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 Onion, sliced
- 2 Garlic cloves, minced
- 2 cups Broccoli florets
- 1 cup Sliced mushrooms
- 1/4 cup Soy sauce
- 1 tbsp. Rice vinegar
- 1 tbsp. Sesame oil
- 1 tsp Ground ginger
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat the coconut oil in a large skillet over medium-high heat.
- Add the ground turkey to the skillet and cook until browned, breaking it into small pieces as it cooks.
- Add the red and yellow bell peppers, onion, and garlic to the skillet and cook for 3-4 minutes until the vegetables have softened.
- Add the broccoli florets and sliced mushrooms to the skillet and cook for another 3-4 minutes until the broccoli is tender but still crisp.
- Whisk together the soy sauce, rice vinegar, sesame oil, and ground ginger in a small bowl.
- Pour the soy sauce mixture over the turkey and vegetables in the skillet, stirring to coat evenly.
- Cook for another 2-3 minutes until the sauce has thickened and the vegetables are coated.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions. This recipe is a delicious and healthy way to enjoy a stir fry without all the carbs. It’s also a great way to use any leftover vegetables in the fridge.
Nutrition Facts
Calories: 280 kcal
Total fat: 14g
Saturated fat: 4g
Cholesterol: 80 mg
Sodium: 830 mg
Total carbohydrates: 11g
Dietary fiber: 4g
Sugars: 5g
Protein: 28g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Turkey and Veggie Stir-Fry
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.
