Turkey A La Pepper Steak Recipe - Cooking Index
1 | Boneless turkey breast tenderloins | |
1/4 teaspoon | 1.3ml | Salt |
2 teaspoons | 10ml | Oil |
1 cup | 237ml | Reduced-sodium chicken broth - divided |
1 | Jalapeno pepper - seeded and diced | |
1 | Green bell pepper - cut in 1/2" strips | |
1 | Red bell pepper - cut in 1/2" strips | |
1 | Onion - cut in 1/2" wedges (medium) | |
2 | Garlic cloves - minced | |
1 tablespoon | 15ml | Worcestershire sauce |
1 tablespoon | 15ml | Cornstarch |
4 cups | 640g / 22oz | Cooked white rice - kept warm |
In large skillet, heat oil over medium-high heat until oil sizzles, about 1 minute. Brown turkey breast tenderloins on all surfaces. Add 1/4 cup broth and jalapeno pepper. Reduce heat to low. Cook, covered, 30 to 40 minutes or until turkey is no longer pink in center. Remove from skillet; keep warm. Increase heat to medium-high. Add peppers, onion and garlic. Cook 4 to 6 minutes or until crisp-tender.
Meanwhile, in small bowl, combine remaining broth, Worcestershire sauce and cornstarch; mix well. Add to pepper mixture in skillet. Cook 2 to 3 minutes or until mixture is thick and bubbly. Slice turkey. Pour pepper mixture over turkey. Serve over cooked rice. 5 to 6 servings.
Source:
The Turkey Store package
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