Spy Thai Beef

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Spy Thai Beef

Spy Thai Beef
Total Recipe Time:  30 to 35 minutes
Makes 4 servings

Ingredients

1 pound Ground Beef (93% lean or leaner)1/4 cup water3 tablespoons reduced-fat creamy peanut butter or regular sunflower seed butter2 tablespoons reduced-sodium soy sauce2 tablespoon fresh lime juice3/4 teaspoon garlic powder3/4 teaspoon ground ginger1/8 to 1/4 teaspoon crushed red pepperBaked wonton wrappers (optional)Toppings (optional):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

Instructions

  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 divided beef mixture over six wonton triangles, if desired. Garnish with toppings, as desired.

Cook'sTip

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.

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°F. Color is not a reliable indicator of Ground Beef doneness. 
Nutrition information per serving: 259 calories; 13 g fat (4 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 455 mg sodium; 7 g carbohydrate; 0.9 g fiber; 28 g protein; 8.0 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 3.1 mg iron; 18.4 mcg selenium; 6.3 mg zinc; 79.6 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.Nutrition information per serving, using 6 baked wonton triangles: 429 calories; 13 g fat (4 g saturated fat; 3 g monounsaturated fat); 86 mg cholesterol; 865 mg sodium; 43 g carbohydrate; 1.9 g fiber; 35 g protein; 8.0 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 4.9 mg iron; 18.4 mcg selenium; 6.3 mg zinc; 79.6 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
© Cattlemen's Beef Board and National Cattlemen's Beef Association

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