Ingredients
| 3 lbs. | Turkey filet flattened |
| Marinade* | |
| Roasted Hot Peppers & Vinegar Sauce* | |
*Marinade |
|
| 1 tbsp. | Sesame seeds, toasted & crushed |
| 1 tbsp. | Garlic, minced |
| 3 tbsp. | Fresh ginger, minced |
| 1/2 cup | Green onions, sliced thin |
| 1/2 cup | Soy sauce |
| 1/2 cup | Sake |
| 1 tbsp. | Sesame oil, light |
| 1 tbsp. | Sugar, light brown |
| 1 tbsp. | Korean red pepper powder |
*Roasted Hot Peppers & Vinegar Sauce |
|
| 8 ea. | Jalapeño peppers |
| 8 ea. | Serrano peppers |
| 6 tbsp. | Soy sauce |
| 2 tbsp. | Rice wine |
| 2 ea. | Green onions, sliced, green & white |
| 1 tbsp. + 1 tsp. | Garlic, minced |
| 2 tbsp. | Toasted sesame seeds |
| 1 tbsp. | Cashews, toasted & chopped |
| 2 tbsp. | Sesame oil |
| 1 tsp. | Sea salt |
| 2 tsp. | Black pepper, ground |
Directions
- Combine all the ingredients for the marinade.
- Place the flattened turkey filet into the marinade and marinate for 1–1 1/2 hours, turning occasionally.
- Grill the turkey to a golden brown and 165°F internal temperature.
- Cut the grilled turkey filet into 1-inch pieces.
- Serve on small warm flour tortillas with the dipping sauces, and/or serve in lettuce wraps with dipping sauces.
**Roasted Hot Peppers & Vinegar Sauce (For Dipping)
- Wash peppers and pat dry.
- Blister the peppers in a hot cast iron skillet, but do not char.
- Pull the stems and discard them.
- Chop the peppers 1/8 inch, seeds and all.
- Combine the chopped peppers with all the remaining ingredients.
- Place in a storage container with a lid and refrigerate.
