Asian Turkey Steaks

Asian Turkey Steaks

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From: Diabetic Living Magazine

Slices of lean turkey breast tenderloin are flavored with hoisin sauce, soy and ginger. This dinner recipe is cooked in a pressure cooker and ready in just 15 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¾ cup orange juice
  • 2 teaspoons cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons grated fresh ginger
  • 4 teaspoons hoisin sauce
  • 1 pound turkey breast tenderloins, cut crosswise into 4 portions
  • Bias-sliced green onion (optional)
  • 2 cups hot cooked brown rice (optional)

Preparation

  • Prep

  • Ready In

  1. Transfer 2 tablespoons of the orange juice to a small bowl. Stir in cornstarch; set aside.
  2. In a 4-quart pressure cooker, combine the remaining orange juice, the soy sauce, and ginger. Spread 1 teaspoon of the hoisin sauce on one side of each turkey portion. Place turkey portions, hoisin sides up, in pressure cooker. Lock lid in place. Over high heat, bring cooker up to 15 pounds pressure. Reduce heat just enough to maintain high pressure. Cook for 3 minutes. Remove cooker from heat. Allow pressure to decrease naturally. Carefully remove lid, tilting it away from you to allow steam to escape. Using a slotted spoon, transfer turkey to a cutting board; thinly slice turkey. Cover with foil and keep warm.
  3. Prepare sauce: Strain cooking liquid. Return to pressure cooker. Stir orange juice-cornstarch mixture; add to liquid in cooker. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Serve sauce over turkey. If desired, sprinkle with green onion and serve with brown rice.

Nutrition information

  • Serving size: 3 ounces cooked meat and 3 tablespoons sauce
  • Per serving: 169 calories; 1 g fat(0 g sat); 0 g fiber; 9 g carbohydrates; 29 g protein; 24 mcg folate; 70 mg cholesterol; 5 g sugars; 118 IU vitamin A; 24 mg vitamin C; 27 mg calcium; 2 mg iron; 416 mg sodium; 353 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean protein, ½ fruit

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