Chilli con Pechuga de Pavo

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.

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About Alan

Alone in a sea of spinifex.
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One Response to Chilli con Pechuga de Pavo

  1. Pingback: On Special at Woollies | Flitting amongst the Swanplants

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