- 1 lb ground turkey or meat of choice (grass fed/organic if possible)
- 3 Tbsp grapeseed oil, divided
- 1 yellow onion, chopped
- 3 cloves of garlic
- 2 bell peppers, chopped
- 1 1/2-2 lbs of brussels sprouts, shaved or thinly sliced
- 1 Tbsp minced ginger
- 1 Tbsp lemongrass
- ½ Tbsp unami paste, optional (I buy at Trader Joe's)
- 1 Tbsp clean hot sauce (I used Frank’s red hot sauce)
- 2 Tbsp coconut aminos
- 1-2 tsp salt
- 1 tsp rice wine vinegar
- 1 tsp honey
- Splash of sesame oil
- 1 cup of brown rice (or cauliflower rice)
- Cook brown rice (or cauliflower rice) according to package instructions.
- Heat 1-2 Tbsp of grapeseed oil in a wok (preferred) or large skillet over high heat. Add garlic and ginger and cook 30 seconds (be careful not to burn).
- Add brussels sprouts and stir to get a nice char, about 4 minutes. Remove brussels sprouts from pan and set aside in a bowl.
- Add ground meat, stirring frequently until it's cooked through and no longer pink, about 5-10 minutes (depending on type used). Remove meat from pan and set aside in a bowl.
- Add a little more grapeseed oil if necessary (this will depend on the fat content of your meat and how much oil you have in your pan). Add the peppers and onions and cook, stirring frequently, until tender, about five minutes.
- Pour meat and brussels sprouts back into pan and combine.
- At this time you'll add the remaining seasoning including lemongrass, unami paste, hot sauce, coconut aminos, salt, rice wine vinegar, honey and a splash of sesame seed oil. Stir to combine.
- Serve immediately. Top with additional hot sauce and green onions, if desired.
My time savings tips:
- Cook rice in advance. I love to cook a big batch of it early in the week to use for multiple meals.
- Keep ginger and lemongrass on hand in a jar or paste.
- Buy pre-shaved brussels sprouts; I buy mine at Trader Joe's.
- Prep tip: combine all of the seasoning from ginger through honey in the above ingredient list in a small bowl in advance.
- Use the same bowls you plan to use to serve the meal on to separate out the brussel sprouts and meat while you're cooking (fewer dishes to wash).
Feel free to add/substitute veggies to suit your taste (and quantity on hand).
I recommend using organic ingredients when possible.