Spy Thai Beef Recipe - Allrecipes.com
Spy Thai Beef Recipe
  • READY IN 35 mins

Spy Thai Beef

Recipe by  

"Ground beef seasoned with lime juice, ginger, and peanut butter is served atop crunchy baked wonton triangles with plenty of colorful vegetable topping options in this Thai-inspired dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    10 mins
  • READY IN

    35 mins

Directions

  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. Remove drippings.
  2. Meanwhile, combine water, peanut butter, soy sauce, lime juice, garlic powder, ground ginger and red pepper.
  3. Stir peanut butter mixture into beef. Continue to cook over medium heat 2 to 3 minutes or until heated through, stirring occasionally.
  4. Evenly divide beef mixture over six wonton triangles, if desired. Garnish with toppings, as desired.
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Footnotes

  • Cook's Tip: To make baked wonton wrappers, preheat oven to 350 degrees 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.
  • Cook's Tip: Hot cooked whole wheat spaghetti can be substituted for baked wonton wrappers.
  • Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.
  • This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.
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Reviews More Reviews

Most Helpful Positive Review
Aug 16, 2013

I had to make a quick dinner for my sister who loves Thai food, but can only eat softer foods due to TMJ issues. This was perfect! I made the mistake of using Bragg's Liquid Amino All Purpose Seasoning instead of low-sodium soy sauce, which made the dish too salty. I also used crunchy peanut butter, as that's all I had, but that was delicious. I doubled the sauce ingredients and added a little water at the end to make it soupier. We put it over boil-in-bag brown rice and served julienned red peppers and slivered green onions on top. With the exception of my overly salty substitution, this got rave reviews! This will be my quick ground beef go-to from now on.

 
Most Helpful Critical Review
Aug 14, 2013

I enjoyed this one, my husband hated it so much he couldn't eat more than a couple of bites. Pretty plain on it's own, I added a dash of fish sauce and some sambal. Also added green onion and fresh cilantro.

 

7 Ratings

Aug 11, 2013

This recipe is yummy twist on Thai peanut chicken. I opted out of the wontons, and instead doubled the sauce and mixed it with angel hair pasta. I also omitted the red pepper flakes because our 14 month old would not be able to eat it if I added them. I wish I would have had cilantro on hand, but instead I added some chopped spicy basil leaves from my herb garden. Next time I'll sprinkle some more lime juice on top and add some fresh chopped cilantro. Yum! Definitely going to make this again.

 
Jul 24, 2014

Have to agree with Cheryl; was ok. Did it pretty well by the book though I opted out of hot peppers. Had it with egg noodles and was alright.

 
Apr 07, 2014

It was ok.

 
Jan 14, 2014

I eye-balled the sauce recipe, adding much more peanut butter and using the crunchy variety. After cooking, I also added vinegar to taste. It was scrumptious.

 
Sep 02, 2013

We enjoyed this. Love the peanut flavor with the beef. Usually we only have peanut flavored sauce with chicken so this was a nice change.

 

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Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 470 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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