Turkey breast steaks — 525 g Olive oil — 1 tbsp Soy sauce — 50 ml Hoisin sauce — 2 tbsp Fish sauce — 1 tbsp Sugar — 2 tbsp Garlic — 3 cloves Cayenne pepper — a pinch
For the sauce: Chili pepper — 1 piece Garlic — 1 bulb Rice vinegar — 1 tbsp Sugar — 1 tbsp Cornstarch — 1 tsp
1/ In a bowl, whisk together all the ingredients until well blended, then immerse the steaks in the marinade, allowing them to soak up the flavors for 30 minutes in the refrigerator.
2/ Grill the marinated steaks on a grill pan for 4 minutes on each side, then let them rest on a plate.
3/ Finely chop the garlic and chili in a food processor. In a saucepan, combine 2 tbsp of water, rice wine, sugar, and salt, and bring to a boil. Once boiling, stir in the garlic and chili puree, then let it simmer for 3 more minutes. Create a smooth slurry by dissolving the cornstarch in a splash of cold water, then gently whisk it into the sauce. Let it simmer for 1-2 minutes until the sauce thickens. Serve the steaks with the sauce and grilled vegetables.