4 4oz. Turkey tenderloin steaks, about 1\/2-inch thick
\n1 tsp. Ground cumin
\n1\/8 tsp. Pepper
\n1 T. Sugar
\n2 T. Vinegar
\n1 1\/2 tsp. Cornstarch
\n1 lg. Tomato, seeded and chopped
\n1 C. Chopped zucchini
\n1\/4 C. Sliced green onions
\n1 4oz. Can diced green chili peppers, drained
\n2 C. Hot cooked rice<\/p>\n
Rinse turkey steaks; pat dry. Stir together cumin and pepper; sprinkle on both sides of the turkey steaks. In a 12×71\/2×2-inch dish arrange the turkey with meaty portions toward the edges of the dish. Cover with vented microwave-safe plastic wrap. Cook on 100% power (high) for 6 to 7 minutes or till turkey is tender and no longer pink, rearranging once. Cover to keep warm. For sauce, in a 4-cup measure stir together sugar, vinegar, and cornstarch. Stir in tomato, zucchini, green onions, and chili peppers. Cook, uncovered, on high for 5 to 7 minutes or till mixture is thickened and bubbly, stirring after every minute. Cook on high 1 minute more. Spoon over turkey. Serve with hot cooked rice.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 4oz. Turkey tenderloin steaks, about 1\/2-inch thick 1 tsp. Ground cumin 1\/8 tsp. Pepper 1 T. Sugar 2 T. Vinegar 1 1\/2 tsp. Cornstarch 1 lg. Tomato, seeded and chopped 1 C. Chopped zucchini 1\/4 C. Sliced green onions 1 4oz. Can diced green chili peppers, drained 2 C. Hot cooked rice Rinse turkey steaks; pat dry. Stir together cumin and pepper; sprinkle on both sides of the turkey steaks. In a 12×71\/2×2-inch dish arrange the turkey with meaty…<\/p>\n