Ground Turkey Broccoli Stir Fry (Printable)
Lean ground turkey and crisp broccoli tossed in a savory sauce for a quick, protein-packed 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, for serving
17 - Sesame seeds, for garnish
# How to Make It:
01 - Prepare all vegetables and measure out sauce ingredients before beginning cooking process.
02 - Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add ground turkey and cook, breaking apart with spatula, until browned and cooked through, approximately 5-6 minutes. Remove from pan and set aside.
04 - In the same pan, add additional oil if necessary. Sauté garlic, ginger, and green onions for 1 minute until fragrant.
05 - Add broccoli florets, red bell pepper, and carrot. Stir-fry for 3-4 minutes until vegetables reach crisp-tender consistency.
06 - Return cooked turkey to the pan with vegetables.
07 - Whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, honey, and red pepper flakes in a bowl until thoroughly combined.
08 - Pour sauce mixture over turkey and vegetables. Stir well to coat. If thicker sauce desired, add cornstarch slurry and cook 1-2 minutes until sauce reaches desired consistency.
09 - Taste and adjust seasoning as needed. Serve hot over rice or noodles, garnished with sesame seeds and additional green onions.
# Expert Advice:
01 -
- Cooked ground turkey absorbs sauce faster than sliced meat, so every bite stays juicy
- The ingredient list is flexible enough that you can use whatever vegetables are wilting in your crisper drawer
02 -
- Ground turkey releases a lot of liquid as it cooks so dont mistake those pan juices for burnt bits and pour them off
- Velveting the vegetables by cooking them only until crisp tender means they retain their texture even after sitting in sauce
03 -
- Cold broccoli goes into the pan not room temp so it stays bright green
- Let the final sauce simmer for a full minute after adding cornstarch or it will taste chalky