Ground Turkey Broccoli Stir Fry (Printable)
Lean ground turkey and crisp broccoli tossed in a savory Asian-style sauce, ready in just 30 minutes for an easy weeknight dinner.
# What You'll Need:
→ Protein
01 - 1 lb ground turkey
→ Vegetables
02 - 4 cups broccoli florets
03 - 1 red bell pepper, sliced
04 - 3 green onions, sliced
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, grated
07 - 1 medium carrot, julienned
→ Sauce
08 - 1/4 cup low-sodium soy sauce
09 - 2 tbsp oyster sauce
10 - 1 tbsp sesame oil
11 - 1 tbsp rice vinegar
12 - 1 tbsp honey or maple syrup
13 - 1/2 tsp crushed red pepper flakes
→ Other
14 - 1 tbsp olive oil or neutral cooking oil
15 - 1 tbsp cornstarch mixed with 2 tbsp water
16 - Cooked rice or noodles
17 - Sesame seeds for garnish
# How to Make It:
01 - Prepare all vegetables by slicing broccoli florets, bell pepper, green onions, and julienne the carrot. Mince garlic and grate ginger. Measure all sauce ingredients and whisk together in a bowl, dissolving honey completely.
02 - Heat olive oil in a large skillet or wok over medium-high heat until shimmering. Add ground turkey, breaking apart with spatula. Cook 5–6 minutes until browned completely and no pink remains. Transfer to a plate and reserve.
03 - Add a splash more oil if pan appears dry. Sauté garlic, ginger, and white parts of green onions for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add broccoli florets, red bell pepper, and carrot. Stir-fry constantly for 3–4 minutes until vegetables are crisp-tender but still retain some crunch.
05 - Return cooked turkey to the pan. Pour sauce mixture evenly over ingredients, tossing everything together. If using cornstarch slurry, add now and stir continuously for 1–2 minutes until sauce thickens and coats everything nicely.
06 - Taste and adjust seasoning with additional soy sauce or red pepper flakes if needed. Serve immediately over steamed jasmine rice or noodles. Garnish with sesame seeds and remaining green onion tops.
# Expert Advice:
01 -
- Everything cooks in one pan, which means less cleanup and more time to relax after work
- The sauce balances sweet and savory perfectly, making even simple vegetables feel restaurant-worthy
02 -
- Crowding the pan steams the vegetables instead of stir frying them, so use your largest skillet or cook in batches
- Cornstarch slurry thickens quickly once it hits the hot pan, so pour it in slowly while stirring
03 -
- Preheat your pan properly so the turkey sears instead of steaming
- Grate your ginger against the grain to avoid tough fibrous bits in the final dish