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Ground Turkey Stir Fry with Broccoli is the perfect easy weeknight meal that uses a simple homemade stir fry sauce. You can actually use ground beef, ground turkey OR ground chicken and it has the takeout flavor you crave.
This is one of my go-to dinners because it’s such a fast way to get dinner on the table and you can easily switch up the ingredients to keep it interesting. I love broccoli stir fry and when you add some ground meat and a quick sauce you get a pretty healthy dinner that is ready in 30 minutes.
What makes this the best ground turkey and broccoli recipe is the specific sequence of cooking. Instead of crowding the pan, we sear the turkey over high heat to get those flavorful crispy edges, then toss it in a rich, umami-packed sauce which is so easy to make with pantry ingredients.
Ingredients In Stir Fry
- You can use ground turkey, ground beef, ground chicken, even ground pork! We love using ground turkey because we don’t eat a ton of red meat, but use what you have or prefer. I recommend getting a lower fat content ground meat, regardless of what kind you use. 93/7 is the preferred (it has enough fat to be flavorful, but not so much you need to drain it).
- You can buy broccoli already trimmed, or trim the florets off and discard the stem. Be sure to cut the florets in bite-size pieces.
- Stir fry sauce is one of the easiest things to make with things you probably already have: soy sauce (we use low-sodium), brown sugar (regular or Swerve sugar free), water, and dried spices.
- Ginger is an important part of any asian-inspired dish. You can buy garlic root and grate it, but I prefer to buy the paste in a tube (it lasts longer and is much easier).
- Cornstarch for thickening the sauce – this is a super important part because cornstarch only takes a cold liquid and being boiled to thicken.
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Dorothy’s Expert Stir Fry Tips
- To prevent ground turkey from becoming rubbery, do not stir it constantly. Once it hits the hot pan, let it sit undisturbed for 2–3 minutes to develop a deep brown crust. This sear is where all the savory flavor lives, compensating for the turkey’s lower fat content. (Same goes for lower fat ground beef!)
- Never pour cornstarch directly into a hot pan! Always whisk your cornstarch into your cold liquid ingredients (the soy sauce mixture) first. This creates an emulsion that thickens into a glossy, restaurant-style glaze the moment it hits the heat, preventing any unappetizing white clumps in your sauce.
- Don’t like broccoli or have other vegetables you want to use? You can add to or replace the broccoli with any veggies (like bell peppers, snow peas, carrots, mushrooms, etc.)
Ground Turkey Stir Fry Recipe with broccoli
Ingredients
- 1 pound lean ground turkey, or ground beef
- ½ teaspoon garlic powder
- ¼ teaspoon ground pepper
- ¼ teaspoon salt
- 1 tablespoon vegetable or olive oil
- 4 cups fresh broccoli florets
- 1 small yellow onion, sliced
- 1 cup water
- ½ cup low-sodium soy sauce
- 2 tablespoons packed brown sugar
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch
- Hot cooked rice, for serving
Instructions
- Heat a large skillet over medium-high heat. Add turkey and stir to break it apart. Sprinkle with garlic powder, salt and pepper, stir. Cook until no longer pink, covering the pan occasionally. Once it’s cooked through, drain the fat and remove the turkey to a plate.
- Replace the pan on the burner and add the oil. Add the broccoli and onion and cook, covered but stirring often, until crisp-tender, about 4-5 minutes.
- While the vegetables are cooking, stir together the water, soy sauce, brown sugar, ground ginger and cornstarch in a small bowl or measuring cup.
- Add the sauce to the cooked vegetables and cook until it boils and thickens (1-2 minutes). Add the ground turkey back to the pan and stir to warm through and coat with sauce.
- Serve with rice.
Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to Cook Ground Turkey Stir Fry
- The ground turkey should be cooked until no longer pink then removed from the pan.
- The broccoli and onions should be cooked until the broccoli is crisp-tender. This will take about four to five minutes.
- Let it bubble up and thicken for a few minutes once added. Cornstarch needs to boil to thicken.
FAQs
Serve plain or with white rice or brown rice, or even cauliflower rice.
No you can use a large skillet – I often use my 12-inch skillet.
Store leftovers in the refrigerator for up to 3 days.
