Dairy-Free Bifes de Peru
Experience the vibrant flavors of Portugal with this **Dairy-Free Bifes de Peru** recipe, a deliciously tender turkey dish that's both wholesome and dairy-free. Thinly sliced turkey breast is marinated in a zesty blend of garlic, lemon juice, white wine, and aromatic spices like paprika and bay leaves, ensuring every bite is infused with rich, savory goodness. The turkey is then seared to perfection and simmered with sautéed onions and a light, flavorful sauce made with chicken stock and the reserved marinade. This quick, 40-minute recipe is perfect for busy weeknights, yet elegant enough to impress at dinner parties. Serve your Dairy-Free Bifes de Peru with a side of fluffy rice or roasted potatoes, finishing with a sprinkling of fresh parsley for a vibrant pop of color and flavor. Perfect for those seeking a healthier, lactose-free twist on a Portuguese classic!
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Recipe Information
Ingredients
- 500 grams Turkey breast, thinly sliced
- 3 tablespoons Olive oil
- 3 units Garlic cloves, finely minced
- 2 tablespoons Lemon juice
- 100 milliliters White wine
- 1 teaspoon Paprika
- 2 units Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 unit Yellow onion, thinly sliced
- 150 milliliters Chicken stock
Instructions
Begin by preparing the turkey steaks. If necessary, lightly pound the turkey slices to ensure they are of even thickness.
In a shallow dish, combine the minced garlic, lemon juice, white wine, paprika, bay leaves, salt, and black pepper. Add the turkey slices to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a deeper flavor.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and sauté until they are soft and translucent, about 5-7 minutes. Remove the onions from the skillet and set aside.
Increase the heat to medium-high, and add the remaining tablespoon of olive oil to the skillet.
Remove the turkey slices from the marinade, reserving the marinade for later use, and place them into the hot skillet. Cook the turkey for about 3-4 minutes on each side, or until they are nicely browned and cooked through. You may need to do this in batches to avoid overcrowding the pan.
Once the turkey is cooked, return the sautéed onions to the skillet.
Pour the reserved marinade over the turkey and onions, then add the chicken stock.
Reduce the heat to medium, cover the skillet, and let it simmer for 10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Garnish the bifes de peru with chopped fresh parsley before serving.
Serve hot with your choice of sides such as rice, potatoes, or a fresh salad.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 6235 mg | 271% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.7 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1505 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
