Spy Thai Beef
Peanut butter, soy sauce, ginger and garlic introduce ethnic flavors to picky palates.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 10
Ingredients
Toppings:
Preparation
-
Step 1
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Pour off drippings, as necessary.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
-
Step 2
Meanwhile, combine water, peanut butter, soy sauce, lime juice, garlic powder, ground ginger and red pepper.
-
Step 3
Stir peanut butter mixture into beef. Continue to cook over medium heat 2 to 3 minutes or until heated through, stirring occasionally.
-
Step 4
Evenly divided beef mixture over 6 wonton triangles, if desired. Garnish with Toppings, as desired.
Cooking Tip: To make baked wonton wrappers, preheat oven to 350°F. Cut 12 wonton wrappers diagonally in half. Place in single layer on baking sheet; bake 10 to 12 minutes or until golden brown and crisp. Remove pan to cooling rack; cool completely. Store in air tight container.
Hot cooked whole wheat spaghetti may be substituted for baked wonton wrappers.
Nutrition Information
255 Calories
4.1g SAT FAT
30g PROTEIN
3.3 mg IRON
6.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 93% lean ground beef: 255 Calories; 114.3 Calories from fat; 12.7g Total Fat (4.1 g Saturated Fat; 0.2 g Trans Fat; 1.6 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 84 mg Cholesterol; 434 mg Sodium; 7 g Total Carbohydrate; 1 g Dietary Fiber; 1.5 g Total Sugars; 30 g Protein; 0 g Added Sugars; 20.6 mg Calcium; 3.3 mg Iron; 511 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 8.3 mg NE Niacin; 0.5 mg Vitamin B6; 2.8 mcg Vitamin B12; 287 mg Phosphorus; 6.9 mg Zinc; 22.3 mcg Selenium; 105.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Iron, Potassium, Riboflavin, and Choline.
287 Calories
5.8g SAT FAT
25g PROTEIN
2.6 mg IRON
5.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 80% lean ground beef, 1/4 recipe: 287 Calories; 160.2 Calories from fat; 17.8g Total Fat (5.8 g Saturated Fat; 0.6 g Trans Fat; 1.6 g Polyunsaturated Fat; 8 g Monounsaturated Fat;) 68 mg Cholesterol; 431 mg Sodium; 7 g Total Carbohydrate; 1 g Dietary Fiber; 1.5 g Total Sugars; 25 g Protein; 0 g Added Sugars; 30.8 mg Calcium; 2.6 mg Iron; 429 mg Potassium; 0 mcg Vitamin D; 0.2 mg Riboflavin; 8.3 mg NE Niacin; 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 239 mg Phosphorus; 5.3 mg Zinc; 17.8 mcg Selenium; 76.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
