Lunch · Korean · 10 min
Korean Turkey and Broccoli Stir-Fry with Steamed Rice
- Calories
- 720
- Protein
- 54g
- Carbs
- 81g
- Fat
- 20g
Ingredients
- 230g Ground Turkey
- 250g Rice, white, cooked
- 200g Broccoli, raw florets
- 45g Honey and Gochujang Glaze (Added for flavor/sugar)
Method
- 01Prepare the glaze by whisking together 2 tbsp gochujang, 1 tbsp honey, and a splash of rice vinegar in a small bowl. Set aside.
- 02Heat a large non-stick wok or skillet over high heat. Add the ground turkey and cook, breaking it up with a wooden spoon until browned and crispy at the edges, about 5-6 minutes.
- 03Add the broccoli florets to the pan with a tablespoon of water and cover for 2 minutes to steam-fry until vibrant green and tender-crisp.
- 04Remove the lid, pour in the gochujang-honey glaze, and toss everything together for 1-2 minutes until the sauce bubbles, thickens, and coats the turkey and broccoli in a glossy, spicy-sweet sheen.
- 05Divide the warm cooked white rice into a bowl, top with the turkey and broccoli mixture, and garnish with toasted sesame seeds and sliced scallions for a fresh finish.
Cook it with the whole plan around it
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