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Kung Pao Ground Turkey Stir-Fry
with cauliflower rice / sesame green beans

Active: 30 Total: 30

This paleo-friendly spin on the takeout favorite is so addictive that it's already been included in the regular dinner rotation of some of the Cook Smarts team members. It's kid-approved (just adjust the spice accordingly) and makes great lunch leftovers.



Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Kung Pao Ground Turkey Stir-Fry:
  • Bell peppers, red - 1 , diced
  • Ginger, fresh - 1 tsp , grated
  • Garlic - 2 cloves , chopped
  • Water - 3/4 cup + 2 Tbsp
  • Bragg's / coconut aminos - 3 Tbsp
  • Tomato paste - 2 Tbsp
  • Honey - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Red pepper flakes (opt) - 1/2 tsp , more or less, to taste
  • Green onions - 3 stalks , chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp
  • Turkey, ground - 1 1/2 lb
  • Arrowroot powder - 1/2 tsp
Sesame Green Beans:
  • Green beans - 1 lb , trimmed
  • Water - 3 Tbsp
  • Oil, cooking - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Lime juice - 2 tsp
  • Sesame seeds, any color - 1 tsp


  1. Cauliflower rice - (Skip if made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Green beans / Bell peppers / Ginger / Garlic - Prep as directed. Store green beans and bell peppers in their own separate containers. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)

  3. Make sauce - Combine ginger, garlic, first portion of water (for stir-fry), aminos, tomato paste, honey, vinegar, and red pepper flakes. (Can be done up to 5 days ahead)

  4. Green onions - Chop green onions, keeping green and white parts separate. (Can be done 1 day ahead)

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  1. Heat a large saucepan or Dutch oven (preferably one that has a lid) over medium-high heat. Add green beans, water (portion for green beans), and cooking oil (portion for green beans). As soon as the water is simmering, cover the pan and steam until green beans are tender, ~2 minutes. Remove lid and cook, turning green beans, until water has cooked off and beans are tender, 2 to 3 minutes more. Remove from heat and toss with toasted sesame oil, lime juice, and sesame seeds. Set green beans aside, covered to keep warm.

  2. Return pan to the burner and reduce heat to medium. Add oil (portion for stir-fry) and then turkey, bell peppers, and white parts of green onions to heated oil. Saute, breaking turkey apart, until cooked through, 6 to 8 minutes.

  3. Pour sauce over turkey. Stir everything to combine. 

  4. Whisk together second portion of water (for stir-fry) and arrowroot powder. When sauce is simmering, pour arrowroot mixture over top and stir to combine.

  5. Cover turkey with a lid and cook, covered until sauce is thickened, 2 to 3 minutes.

  6. Remove lid and stir in green parts of green onions.

  7. If cauliflower rice was made ahead, reheat in the microwave.

  8. Serve turkey over cauliflower rice. Enjoy green beans on the side.



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