Turkey steaks with citrus & ginger sauce

Turkey steaks with citrus & ginger sauce

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(25 ratings)

Takes 30-40 minutes


Serves 2
Use quick-cook turkey steaks for this recipe as they cook in a few minutes, and make a change from chicken

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal310
  • fat7g
  • saturates1g
  • carbs25g
  • sugars1.9g
  • fibre3g
  • protein39g
  • salt0.22g
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  • 2 tsp cornflour
  • 4 quick-cook turkey breast steaks, weighing about 300g/10oz total



    The traditional Christmas bird, turkey is good to eat all year round though is only readily…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 oranges, juice of 2 and one peeled and cut into segments



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tsp grated fresh ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp clear honey
  • 1 pink grapefruit, peeled and cut into segments



    Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…

  • 1 tbsp fresh snipped chives or chopped parsley
  • wild or long grain rice and steamed broccoli, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Sprinkle a teaspoon cornflour onto a plate, then press the turkey steaks into the cornflour to dust them lightly. Heat the oil in a large non-stick frying pan, until it is really hot. Add the turkey and fry for 3-4 minutes, turning once until golden on both sides – cook in batches if need be. Transfer to a plate.

  2. Add the orange juice, ginger and honey to the pan. Gently bring to the boil. Mix the remaining cornflour with 1 tbsp cold water and stir into the sauce. Keep stirring on a gentle heat until thickened and syrupy, like a sweet and sour sauce. Season.

  3. Return the turkey to the pan. Add the orange and grapefruit segments and heat through gently. Scatter over chives or parsley and serve straight away with rice and broccoli.

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Comments (24)

glenyst's picture

"peeled and cut into segments" isn't as easy as it sounds. I had trouble getting the pith off the grapefruit, and it all got a bit messy.

Tasted good, and everybody liked it. Not sure it's worth all that fiddling about with the fruit,though.

midgeholeberyl's picture

Very enjoyable. I didn't include any grapefruit or orange segments - just the orange juice - and the sauce was full of flavour and syrupy. A definite retry.

grymish's picture

This is a real favourite in my family - really nice sauce if you leave out the evil, evil grapefruit!

tipseyy's picture

The sauce wasn't that great and was quite tangy. Must make sure that when the fruit is cut up into segments.. no white parts, pips etc are left in. I would recommend satsumas instead of oranges because the orange was naaaaaasty


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