Beef Free Ginger-Scallion Turkey Skillet
Ground turkey gets a serious flavor upgrade here, cooked down with fresh ginger, garlic, and a generous bunch of scallions until everything is fragrant and deeply savory. The sauce — built from coconut aminos, apple cider vinegar, turmeric, and a touch of arrowroot — comes together in the pan and clings to every bite in the best possible way. Zucchini half-moons add a little bulk and a light golden edge that makes this feel like a proper skillet dinner rather than a weeknight shortcut. Because the whole dish is built around ground turkey and pantry-friendly staples, it's a genuinely satisfying option for anyone steering clear of beef without wanting to sacrifice richness or depth. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel almost restaurant-worthy. It all comes together in one pan, which means less cleanup and more time enjoying a bowl of something really good.
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Learn more →Ingredients
4 servings
- 1 ½ lb ground turkey
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- 1 bunch scallions (about 6), white and light green parts sliced, dark green tops reserved for garnish
- 2 medium zucchini, cut into ½-inch half-moons
- ¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
- 1 tsp arrowroot starch
- 2 tbsp water
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, turmeric, ground ginger, and arrowroot starch with 2 tbsp water until smooth. Set aside.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil coats the pan easily.
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