# Components:
→ Proteins
01 - 1.1 pounds turkey breast, thinly sliced
→ Vegetables
02 - 10 ounces fresh green beans, trimmed and halved
03 - 1 medium red bell pepper, sliced (optional)
04 - 2 spring onions, sliced
→ Aromatics
05 - 4 large garlic cloves, minced
06 - 2 teaspoons fresh ginger, grated (optional)
→ Sauce & Fats
07 - 3 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
10 - 1 tablespoon lemon juice
11 - 1 teaspoon honey or maple syrup
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon salt, or to taste
→ Garnish
14 - 1 tablespoon toasted sesame seeds (optional)
15 - Fresh parsley or cilantro, chopped
# Preparation Steps:
01 - Heat a large skillet or wok over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced turkey breast, season with salt and black pepper. Stir-fry for 3-4 minutes until cooked through and lightly golden. Remove the turkey from the skillet and set aside.
02 - Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and ginger (if using). Sauté for 30 seconds until fragrant.
03 - Add the green beans and sliced red bell pepper to the skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
04 - Return the seared turkey to the skillet. Pour in the soy sauce, lemon juice, and honey. Stir-fry everything together for 2-3 minutes, allowing the sauce to coat evenly and reduce slightly.
05 - Add the sliced spring onions and toss briefly. Taste and adjust seasoning if needed. Serve hot, garnished with toasted sesame seeds and fresh herbs.
