Need a healthy 20-minute meal tonight? This Ground Turkey Stir-Fry with Green Beans and Kale is packed with vegetables and nutrients.
Ground turkey stir-fry takes just 20 minutes to make, and the ingredients are usually pantry staples. It’s an ideal choice for those busy weeknight dinners when you need something quick and satisfying.
Stir-fries have been a staple in my kitchen for years. In fact, they were the very first dishes I learned to cook when I moved away from home. As long as you avoid overcooking the veggies and master a good stir-fry sauce (like my trusty homemade recipe), you’ll find that stir-fries are incredibly forgiving and always turn into a delicious, healthy dinner.
Now, let’s talk about the star of this show – the vegetables! While I use green beans and bell peppers in this recipe, don’t feel limited to just those options. Stir-fries are incredibly versatile, and you can use whatever vegetables you have on hand or prefer.
Ingredients for ground turkey stir-fry
- TURKEY: I recommend lean (93%) ground turkey for this recipe. Extra lean (99%) can also be used, but tends to be a bit dryer and less flavorful.
- GREEN BEANS: Either regular or French green beans can be used. If using the skinnier French green beans (haricot verts), reduce the cooking time so that the beans aren’t overcooked.
- BELL PEPPER: Red bell pepper, cut into ¾-inch pieces. Yellow or orange bell pepper can be substituted.
- KALE & CABBAGE: Trader Joe’s sells kale and cabbage mix (called Cruciferous Crunch) that is really handy for this recipe. If you don’t have a Trader Joe’s near you, use an equal amount of chopped kale and cabbage to equal 2 ½ cups.
- AROMATICS: Fresh ginger and minced garlic cloves.
- OIL: Use a mixture of avocado oil (or another neutral oil) and sesame oil.
- SAUCE: The stir-fry sauce is a mixture of soy sauce, water, agave nectar and hoisin sauce.
See recipe card below for full ingredients list & recipe directions.
Substitutions:
▪️ TURKEY: This stir-fry can be also be made with ground pork or ground beef. After cooking the meat, be sure to drain off the excess grease. For a plant-based version, try a mixture of tofu and edamame.
▪️ VEGETABLES: Try adding or substituting other vegetables, such as mushrooms, sugar snap peas, asparagus, celery, broccoli or zucchini.
▪️ SAUCE: Try my family’s favorite Homemade Stir-Fry Sauce. For a gluten-free version, use tamari in place of soy sauce and use a gluten-free hoisin sauce.
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How to make ground turkey stir-fry
PREP THE VEGETABLES: Stir-fries move quickly, so all of the chopping and mincing should happen before you start cooking. Trim and cut the green beans, slice the bell peppers, and mince the garlic and ginger. If you’re not using a pre-made kale/cabbage mixture, chop the required amounts of the individual ingredients.
MAKE THE SAUCE: Whisk together the soy sauce, water, agave nectar (or honey) and hoisin sauce. Set aside until you’re ready to add it to the stir-fry.
COOK THE TURKEY: Heat a large nonstick skillet over medium-high heat. Lightly coat the pan with cooking spray, then add the ground turkey. As the turkey cooks, crumble the it with a wooden or silicone spatula. Once the turkey is cooked through, transfer it to a bowl using a slotted spoon.
COOK THE VEGETABLES: Heat the avocado oil and sesame oil in the skillet. Add the green beans and cook for 2 minutes, stirring occasionally. Add the red bell pepper and cook for 1 minute. Lastly, add the garlic and ginger, and cook for 30 seconds to 1 minute, taking care not to burn the garlic.
COMBINE: It’s time to put it all together! Transfer the ground turkey back to the skillet, along with the kale/cabbage mixture and sauce. Cook for about 1 minute until everything is heated through and the kale/cabbage is slightly wilted.
SERVE: Serve the turkey stir-fry over a bed of rice, quinoa or cauliflower rice.
Meal Prep and Storage
Preparing parts of this ground turkey stir-fry in advance can be a real time-saver, especially on busy days. Here are some make-ahead tips:
Chop and prep the vegetables: Wash and chop the kale and cabbage mix, trim the green beans, and mince the ginger and garlic ahead of time. Store them in separate airtight containers or bags in the refrigerator until you’re ready to cook.
Cook the ground turkey: You can cook the ground turkey ahead of time and store it in the refrigerator for a day or two. When you’re ready to make the stir-fry, simply reheat the turkey in the skillet before adding the vegetables and sauce.
Make the sauce: Mix together the soy sauce, water, agave nectar, and hoisin sauce in advance. Store it in a jar or airtight container in the refrigerator, so you can easily pour it into the stir-fry when you’re ready to cook.
STORAGE: Let the stir-fry cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 2-3 days.
How to serve it
When it comes to choosing accompaniments for your ground turkey stir-fry, there are plenty of delicious options that complement its flavors and create a satisfying and well-rounded meal. Here are some ideas to inspire your culinary creativity:
STEAMED RICE: Serve your stir-fry over a bed of fluffy steamed rice for a classic pairing. The neutral flavor of rice allows the vibrant flavors of the stir-fry to shine.
QUINOA OR CAULIFLOWER RICE: For a healthier twist, consider serving your stir-fry with quinoa or cauliflower rice. These alternatives provide added nutrients and a lighter, low-carb option.
NOODLES: Toss the stir-fry with cooked noodles like rice noodles, udon noodles, or even whole-wheat spaghetti for a heartier meal. The noodles soak up the delicious sauce, adding an extra layer of flavor.
ASIAN-INSPIRED SLAW: Whip up a refreshing Asian-inspired slaw as a side dish. Shredded cabbage, bell peppers, and a tangy dressing pair wonderfully with the stir-fry, offering contrasting textures and flavors.
Frequently Asked Questions:
Can I make it spicy?
Of course! If you prefer a spicier stir-fry, you can add red pepper flakes, chili garlic sauce (my favorite option) or a dash of hot sauce to the sauce mixture. Tailor the heat level to your liking.
Can I make this stir-fry without soy sauce?
Yes! If you’re avoiding soy sauce, you can use tamari, coconut aminos, or a soy sauce alternative. These options provide a similar flavor profile without the use of soy.
Can I meal prep this stir-fry for the week?
Certainly! This stir-fry is excellent for meal prepping. Follow the make-ahead tips mentioned earlier, and divide the cooked stir-fry into individual meal containers. It will make for convenient and delicious lunches or dinners throughout the week.
Can I make this recipe vegetarian or vegan?
Absolutely! To make this recipe vegetarian or vegan, you can substitute the ground turkey with plant-based ground meat alternatives or crumbled tofu. Ensure that the hoisin sauce and any other condiments used are free of animal products.
Other Stir-Fry Recipes You’ll Love
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Printable Recipe
Ground Turkey Stir-Fry with Greens Beans
Need a healthy 20-minute meal tonight? This Ground Turkey Stir-Fry with Green Beans is packed with vegetables and nutrients.
Servings: 4 Servings
Calories: 203.3kcal
Ingredients
- 1 pound extra lean ground turkey
- 1 teaspoon avocado oil
- 1 teaspoon sesame oil
- ½ pound green beans trimmed & cut into 1-inch pieces
- 1 red bell pepper cut into ½-inch pieces
- 3 garlic cloves minced
- 1 tablespoon minced fresh ginger
- 2 ½ cups chopped kale & cabbage mixture (See Note)
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Instructions
-
Heat a large nonstick skillet over medium-high heat. Lightly cook with cooking spray, then add the ground turkey. Cook, breaking up the turkey with a wooden spoon, until cooked through. Transfer to a bowl.
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Heat the canola oil and sesame oil in the skillet. Add the greens beans and cook, stirring occasionally, for 2 minutes. Add the red bell pepper and cook for 1 additional minute. Add the garlic and ginger, and cook for 30 seconds.
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Stir in the cooked ground turkey, kale/cabbage and the sauce. Cook, stirring, until heated, about 1 minute. Serve.
Notes
Trader Joe’s sells kale and cabbage mix (called Cruciferous Crunch) that is really handy for this recipe. If you don’t have a Trader Joe’s near you, use an equal amount of chopped kale and cabbage to equal 2 ½ cups.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.5Cups | Calories: 203.3kcal | Carbohydrates: 13g | Protein: 29.5g | Fat: 4.1g | Saturated Fat: 0.8g | Cholesterol: 55.1mg | Sodium: 703.8mg | Fiber: 3.2g | Sugar: 4.7g
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