Spy Thai Beef
Peanut butter, soy sauce, ginger and garlic introduce ethnic flavors to picky palates.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.
1 pound ground beef (93% lean or leaner)
1/4 cup water
3 tablespoons reduced-fat creamy peanut butter or regular sunflower seed butter
2 tablespoons reduced-sodium soy sauce
2 tablespoon fresh lime juice
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
1/8 to 1/4 teaspoon crushed red pepper
24 baked wonton wrappers (optional)
- 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.
- Meanwhile, combine water, peanut butter, soy sauce, lime juice, garlic powder, ground ginger and red pepper.
- Stir peanut butter mixture into beef. Continue to cook over medium heat 2 to 3 minutes or until heated through, stirring occasionally.
- Evenly divided beef mixture over six wonton triangles, if desired. Garnish with toppings, as desired.
Makes 4 servings.
Test Kitchen Tips:
- Cooking times are for fresh or thoroughly thawed ground beef.
- Ground beef should be cooked to an internal temperature of 160°F (71.1°C).
- Color is not a reliable indicator of ground beef doneness.
Nutritional Information Per Serving (1/4 of recipe): 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.
Nutritional Information Per Serving (6 baked wontons): 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.
Recipe and photograph courtesy of The Beef Checkoff.