Some nights, the idea of standing over the stove for ages just isn’t appealing. That’s when this ground turkey and broccoli stir-fry swoops in like a small kitchen hero. It’s the kind of dish that feels fresh and wholesome without making you trade precious time or energy.
I remember the first time I made this—trying to juggle dinner while my mind drifted somewhere between the next day’s to-do list and the half-finished book on the counter. The scent of garlic and ginger mingling with sizzling turkey pulled me back. I was chopping broccoli unevenly because, honestly, I was a little distracted, but the final dish didn’t mind. It had that perfect balance of tender crunch and savory depth. The sauce clung to every bite, inviting me to forget that I was in a small, slightly cluttered kitchen rather than a restaurant.
Why You’ll Love It:
- Fast enough for a weeknight, but flavorful enough to feel like a treat.
- Balances lean protein and vibrant veggies in one pan, so cleanup is minimal.
- The sauce is simple — and that’s kind of the point. It lets the ingredients shine without fuss.
- It’s flexible: you can easily swap in what’s in your fridge or pantry if you want to experiment.
Even if you’re not a seasoned cook, this stir-fry feels approachable — like a little kitchen win after a long day.
PrintGround Turkey and Broccoli Stir-Fry
A quick and healthy ground turkey and broccoli stir-fry that’s perfect for a nutritious dinner. Packed with protein and vibrant vegetables, this dish is easy to prepare and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound ground turkey
3 cups broccoli florets
1 medium onion, diced
3 cloves garlic, minced
1/4 cup low-sodium soy sauce
1 tablespoon oyster sauce
1 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup water
Salt, to taste
Black pepper, to taste
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add diced onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant and translucent.
Add ground turkey to the skillet. Cook, breaking it up with a spatula, until browned and cooked through, about 6-7 minutes.
Stir in grated fresh ginger and crushed red pepper flakes, cooking for 1 minute.
Add broccoli florets to the skillet and pour in water.
Cover the skillet and steam the broccoli for 4-5 minutes until tender but still crisp.
Remove the lid and stir in low-sodium soy sauce and oyster sauce.
Cook for an additional 2 minutes, stirring frequently, until the sauce is well combined and heated through.
Season with salt and black pepper to taste.
Serve hot over rice or noodles if desired.
Kitchen Notes:
I usually cook this in a large skillet or a wok if I have one, but a sturdy pan works fine too. It’s nice to serve it over rice or noodles, but sometimes I just eat it straight from the pan because, well, who has time to wait? For a little twist, I’ve tried adding a splash of sesame oil at the end or tossing in some chopped cashews for crunch. Sometimes I sneak in a handful of shredded carrots or snap peas, depending on what’s around. I haven’t tested all these variations extensively, but they’ve worked well enough to keep the dish interesting.
FAQ:
Can I use chicken instead of turkey? Yes, chicken works well here, just adjust cooking time until it’s no longer pink.
Is it spicy? Only a little — the red pepper flakes add a gentle kick, but you can skip them if you prefer.
How long does it keep? Leftovers last about three days refrigerated and reheat nicely on the stove or microwave.
When you’re ready to make dinner feel a little less complicated but still nourishing, this ground turkey and broccoli stir-fry is waiting for you. Save it, pin it, and come back to it on those busy nights.