Ground Turkey Stir-Fry Recipe

Ingredients

• 3 clovesgarlic, minced
• 3 teaspoons (15 ml)grated ginger
• 80 ml (⅓ cup)soy sauce
• 1–2 tablespoons (12–25 g), to tastebrown sugar
• 2 tablespoons (about 16 g)cornflour
• 2 tablespoons (30 ml)rice wine vinegar
• 2 tablespoons (30 ml)sesame oil
• 1 tablespoon (15 ml)oil
• 454 g (1 lb), not 99% leanground turkey
• ½ teaspoonsea salt
• 454 g (16 oz)broccoli florets
• To serve, to tastesliced spring onion, soy sauce, sriracha or garlic chilli sauce, and sesame seeds

Instructions

1. 1

   Mix the sauce

   In a small bowl, whisk together the minced garlic, grated ginger, soy sauce, brown sugar, cornflour, rice wine vinegar and sesame oil.

2. 2

   Brown the turkey

   Heat the oil in a large non-stick frying pan or wok over a medium-high heat. Add the turkey and cook for 4–5 minutes, breaking it up with a spatula or the back of a wooden spoon, until browned.

3. 3

   Cook the broccoli

   Add the broccoli and stir it through the turkey. Cover the pan, reduce the heat to medium and cook for 4–5 minutes. Remove the lid, return the heat to medium, stir in the sauce and cook for 1–3 minutes more, until the broccoli is tender and the sauce is thick and glossy.

4. 4

   Serve and garnish

   Serve the turkey and broccoli over rice. Add spring onion and sesame seeds, and offer extra soy sauce and garlic chilli sauce or sriracha to taste.

What is ground turkey stir-fry?

Stir-frying is a quick way to cook ingredients over high heat, and this version uses minced turkey in place of strips of meat. Its garlic, ginger, soy and rice vinegar give the dish an Asian-inspired flavour.

The recipe brings together browned turkey, broccoli and a sauce thickened with cornflour. The sauce goes in near the end, so it coats the ingredients without needing a long simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 27g protein, 21g carbs, 16g fat.

The turkey contributes much of the protein, while the broccoli and brown sugar provide carbohydrates; sesame oil and the cooking oil supply most of the fat. Serve with a moderate portion of rice and add extra broccoli or other vegetables if you want more produce on the plate.

Build the sauce first

Aromatics: whisk the garlic and ginger into the sauce rather than adding them separately to the hot pan. This distributes their flavour throughout the turkey and broccoli.

Balance: soy sauce brings savouriness, vinegar adds tang and brown sugar softens the sharp edges. Start with the lower amount of sugar if you prefer a less sweet sauce.

Choose turkey with some fat

Turkey: the recipe specifies ground turkey that is not 99% lean. A little more fat helps keep it moist as it browns and gives the finished stir-fry a fuller texture.

Browning: break the meat into small pieces as it cooks, but allow it to make contact with the pan. This gives it a chance to brown rather than steam.

Get the broccoli tender

Covered cooking: the lid traps heat and helps the broccoli cook through alongside the turkey. Keep the heat at medium for the 4–5 minutes specified.

Doneness: uncover the pan and check a floret with a fork; it should be tender but still hold its shape. If it needs longer, continue cooking briefly before adding the sauce.

Thicken the sauce at the end

Cornflour: it needs to be whisked into the sauce before it reaches the pan, which helps prevent lumps. Stir the sauce mixture again as you add it if it has settled in the bowl.

Finish: cook for 1–3 minutes after adding the sauce, stirring so it coats the turkey and broccoli. Stop when it looks thick and glossy.

Serve it with rice and toppings

Rice: the method suggests serving the turkey and broccoli over rice, which catches the savoury sauce. Rice is not included in the listed ingredients, so prepare it separately if you want it with the meal.

Toppings: spring onion and sesame seeds add freshness and a little crunch. Extra soy sauce or chilli sauce lets everyone adjust their serving at the table.

Recipe notes & tips

• Whisk the sauce before heating the pan so it is ready when the turkey and broccoli are cooked.
• Use a large frying pan or wok to give the turkey room to brown.
• Break the turkey into fairly small pieces so it mixes evenly with the broccoli.
• Keep the broccoli florets similar in size so they cook at about the same rate.
• Stir the sauce as it thickens to coat the ingredients evenly.
• Add chilli sauce at the table if diners prefer different heat levels.

Variations

• More vegetables: Stir in sliced peppers with the broccoli so they cook together.
• Extra heat: Add sriracha or garlic chilli sauce to taste when serving.
• Less sweet: Use 1 tablespoon of brown sugar in the sauce.
• A nuttier finish: Sprinkle sesame seeds over each portion just before serving.
• Rice alternative: Serve the turkey and broccoli on its own or with another cooked grain.

Common mistakes to avoid

• Crowding the pan: the turkey may steam instead of browning; use a wide pan.
• Skipping the lid: the broccoli may take longer to soften; cover the pan for the specified 4–5 minutes.
• Adding the sauce too early: it can thicken before the broccoli is ready; add it after uncovering the pan.
• Leaving the sauce unstirred: cornflour can settle in the bowl; whisk it again as you pour it in.
• Overcooking the finish: the sauce can become too thick; stop once it is glossy and coats the ingredients.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over a medium heat, stirring until piping hot; add a small splash of water if the sauce has thickened too much.

Frequently asked questions