Ground Turkey Broccoli Stir Fry (Print Version)

Lean turkey and crisp broccoli in a savory Asian-style skillet sauce, ready in 30 minutes.

# 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 Cook:

01 - Prepare all vegetables and measure out sauce ingredients before starting to ensure smooth cooking process.
02 - Heat olive oil in a large skillet or wok over medium-high heat. Add ground turkey and cook, breaking it up with a spatula, until browned and cooked through, about 5–6 minutes. Remove from pan and set aside.
03 - In the same pan, add a touch more oil if needed. Sauté garlic, ginger, and green onions for 1 minute until fragrant.
04 - Add broccoli florets, red bell pepper, and carrot. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
05 - Return cooked turkey to the pan. Whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, honey, and red pepper flakes. Pour over the turkey and vegetables.
06 - Stir well to combine. If thicker sauce is desired, add cornstarch slurry and cook for 1–2 minutes until sauce has thickened. Taste and adjust seasoning if needed. Serve hot over rice or noodles, garnished with sesame seeds.

# Expert Advice:

01 -
  • The sauce comes together with pantry staples you probably already have
  • Ground turkey cooks so much faster than sliced meat, making weeknight dinners actually possible
  • The vegetables stay crisp-tender instead of turning into mush
02 -
  • Crowding the pan steams instead of stir-fries, so use your biggest pan or cook in batches
  • The cornstarch slurry is optional but absolutely worth it for that restaurant-style coating
  • Letting the turkey get properly browned creates flavor that steam-cooking can never achieve
03 -
  • Dry your vegetables thoroughly before cooking to prevent excess moisture
  • Let your pan get properly hot between additions for the best texture

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