Recipe by The Beef Checkoff
"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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ground beef (93% lean or leaner)
reduced-fat creamy peanut butter or regular sunflower seed butter
reduced-sodium soy sauce
fresh lime juice
crushed red pepper
Baked wonton wrappers
Red bell pepper strips, shredded carrots, cucumber slices, sliced green onion, sliced fresh pea pods, sliced basil or cilantro leaves, shelled edamame, pickled ginger, lime wedges
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.
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.
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.
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.
It was ok.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spy Thai Beef
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 163
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