Turkey breast steaks are a reasonably economical buy at the best of times, but when they are short dated, and one can buy 370g for $1.55, it is a bargain. Once frozen, they will keep for months.
But what to do with them? I found them rather dry when cooked like an ordinary steak, and I am trying to keep my fat intake down, so I don’t want to crumb and fry them. A stir fry is good, and preparing for this recipe will make them quite suitable for an Asian vegetable mix too.
But I made a chilli.
Turkey Breast Chilli:
2 turkey steaks cut into strips about 10mm by 10mm by 50mm+
Marinate overnight in
- garlic
- a tablespoon of olive oil
- a dash of Worcestershire sauce
- a few dashes of Tabasco
- a few dashes of lime juice
- 1 crumbled low salt chicken bouillon cube
- a dash of fish sauce or soy sauce
- three spring onions (scallions) chopped
- handful of coriander leaves chopped
- 1/2 a red capsicum sliced and roughly chopped.
Stir fry in a hot pan and add 1 can of chilli beans and a cup of frozen sweet corn kernels (or a can). Heat through. Add chilli sauce to taste. Serve with a tortilla and salad, or however you fancy.
Should serve 4 or one with three helpings left for tomorrow or freezing.
Kummerspeck. 
Pingback: On Special at Woollies | Flitting amongst the Swanplants