This Ground Turkey Stir-Fry with Green Beans and Kale is one of those weeknight miracles I find myself turning to again and again. It’s fast — like 20-minutes-and-done fast — and it packs in so many veggies that I never feel like I’m just tossing something together last minute (even if I totally am).
I first made this dish on a rainy Tuesday when we were out of takeout options and the fridge had what looked like random odds and ends — half a bag of kale, some ground turkey, and green beans from the weekend farmer’s market. With a splash of soy sauce and a few pantry staples, dinner turned into something really satisfying. Now it’s a regular.
Why I Keep Coming Back to This Stir-Fry
There’s something comforting about knowing you’ve got a go-to recipe that doesn’t require a ton of mental effort. This turkey stir-fry fits that role perfectly. It’s quick, flexible, and it uses stuff I usually have lying around. Plus, it’s one of those meals where I feel like I’m feeding myself (and my family) something genuinely good without needing an elaborate plan or 15 steps.
And don’t worry if your stir-fry skills are a bit rusty. As long as you’ve got your veggies chopped and your sauce whisked up before the pan gets hot, it’s pretty hard to mess this up.
What You’ll Need
Ground Turkey
I usually go with 93% lean. It’s got enough fat to stay juicy but not so much that it gets greasy. The 99% lean kind works too, especially if you’re trying to keep it super light, but I find it can get a bit dry unless there’s a lot of sauce going on.
Green Beans
I’ve used everything from regular green beans to the thinner French ones (haricots verts). Just keep an eye on the cook time—those skinny beans go soft fast. I like mine with a bit of bite.
Red Bell Pepper
I love the sweetness and color it adds, but if I’ve only got yellow or orange ones, I just roll with that. Honestly, any bell pepper works.
Kale & Cabbage
If I’ve got a bag of pre-shredded Cruciferous Crunch from Trader Joe’s, I’m using it. Otherwise, I just chop up a mix of kale and cabbage. No need to be too precise here.
Garlic & Ginger
Fresh is best. I always keep ginger in the freezer and grate it straight into the pan when needed. And garlic—well, I don’t think I’ve ever made a stir-fry without it.
Oils
A mix of avocado oil for the high heat and a drizzle of sesame oil for flavor does the trick.
Sauce
Soy sauce, hoisin, water, and a bit of agave (or honey if that’s what I’ve got). I keep this simple, but if you’ve got a favorite stir-fry sauce recipe, feel free to sub it in.
Easy Swaps and Options
This stir-fry is one of those forgiving meals that let you use what you’ve got:
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Meat: Don’t have ground turkey? Ground chicken, pork, or beef work great. Just drain off extra fat if using pork or beef.
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Veggies: I’ve added mushrooms, broccoli, zucchini—you name it. If it can go in a pan and hold up to a quick sauté, it’s probably fair game.
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Sauce: Gluten-free? Use tamari instead of soy sauce and make sure your hoisin is gluten-free. Need it a little punchier? Add sriracha or a splash of rice vinegar.
How I Usually Make This (And You Can Too)
Get Everything Ready First
Stir-fries move fast. I chop all the veggies, grate the ginger, mince the garlic, and mix the sauce before I even turn on the heat. Otherwise, I always end up scrambling at the last minute.
Brown the Turkey
Heat a big nonstick skillet (or wok if you’ve got one), give it a little cooking spray or oil, and get the turkey in there. I break it up with a wooden spoon as it cooks. Once it’s fully browned, I transfer it to a bowl.
Cook the Veggies
In the same skillet, I add the avocado oil and sesame oil. First go in the green beans for about 2 minutes. Then the bell peppers. After another minute, I stir in the garlic and ginger, just until fragrant—don’t let the garlic burn.
Put It All Together
Back goes the turkey, along with the kale and cabbage and the sauce. I cook everything just until the greens are wilted and everything’s heated through.
Serve It Up
Usually over rice, but if I’m feeling low-carb, cauliflower rice or even a pile of quinoa works.
Make-Ahead Tips from My Kitchen
I’ve definitely used this as a meal prep recipe more than once. Here’s how I break it down:
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Chop ahead: I chop the veggies and store them in separate containers. That way, everything’s ready to throw into the pan.
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Make the sauce: I usually double it and keep the extra in a little jar in the fridge. Stir-fries, fried rice, even roasted veggies—it’s a handy little flavor boost.
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Pre-cook the turkey: If I’m prepping for the week, I’ll cook the turkey and stash it in the fridge. Makes weeknight dinners feel way less stressful.
Storage Tip
Let the stir-fry cool completely before refrigerating. I store it in an airtight container for up to 3 days. Reheats well in the microwave or in a skillet with just a splash of water to keep things juicy.
How I Like to Serve It
This dish is really versatile, and I switch up how I serve it depending on what’s in the pantry:
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Steamed white or brown rice: Classic. Soaks up that sauce beautifully.
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Quinoa or cauliflower rice: If I’m trying to keep things on the lighter side.
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Noodles: I toss it with rice noodles or soba when I want a heartier bowl.
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Leftover salad or slaw: Sometimes I eat the leftovers cold over a crunchy slaw. It’s actually really refreshing, especially in summer.
Common Questions I Get
Can I make it spicy?
Definitely. I often add chili flakes or a bit of sambal oelek to the sauce when I’m in the mood for heat.
What if I don’t have soy sauce?
Try coconut aminos or tamari. Both have that salty, umami kick you need.
Is it meal-prep friendly?
Totally. Just store each part—veggies, meat, sauce—separately and toss together when you’re ready to eat.
Can I make it vegan?
Yep! Swap the turkey for crumbled tofu or cooked lentils. Edamame also works great for some added protein.
Let me know if you try this out or if you tweak it with your favorite veggies. It’s one of those meals that’s easy to make your own, and that’s part of what makes it such a staple in my kitchen.
Ground Turkey and Green Bean Stir Fry
For a lightning-fast dinner bursting with fresh flavor and color, this Ground Turkey Stir-Fry with Green Beans is a standout.
Ingredients
- 1 pound extra lean ground turkey
- 1 teaspoon avocado oil
- 1 teaspoon sesame oil
- ½ pound green beans, trimmed and cut into 1-inch pieces
- 1 red bell pepper, cut into ½-inch pieces
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 ½ cups chopped kale and cabbage mixture (or equal parts of both)
For the Sauce:
- 4 tablespoons soy sauce (or tamari for gluten free)
- 2 tablespoons water
- 1 teaspoon agave nectar or honey
- 2 teaspoons hoisin sauce (gluten free if needed)
Instructions
- Brown the Turkey: Heat a large nonstick skillet over medium-high. Mist with cooking spray, then add ground turkey. Break it up with a spoon and cook until it’s just browned and cooked through. Transfer turkey to a bowl and set aside.
- Sauté the Veggies: Pour avocado oil and sesame oil into the hot skillet. Add green beans and sauté for 2 minutes, stirring occasionally. Toss in the red bell pepper and cook for another minute. Add minced garlic and ginger, cooking for about 30 seconds until fragrant.
- Bring it All Together: Return the cooked ground turkey to the skillet, along with the kale and cabbage mix. Pour in the sauce, stirring well to coat everything. Cook for about 1 more minute, just until heated through and the greens are wilted.
- Serve: Dish up hot from the skillet. This stir-fry shines on its own but is also wonderful over rice, quinoa, or cauliflower rice for a complete meal.
Notes
- Grab a pre-chopped kale and cabbage blend for convenience—look for refrigerated shredded greens in grocery stores.
- Adjust the veggie mix to what you have: snap peas, carrots, or broccoli work well, too.
- For extra crunch, top with chopped peanuts or sesame seeds just before serving.
- Swap agave for pure honey if preferred, and use tamari for a gluten-free version.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 286Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 81mgSodium 1011mgCarbohydrates 20gFiber 4gSugar 11gProtein 41g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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