Peanut butter, soy sauce, ginger and garlic introduce ethnic flavors to picky palates.
- 35 minutes
- Makes 4 servings
- Appetizer
Spy Thai Beef
Ingredients
- 1 pound Ground Beef (93% lean or leaner)
- 1/4 cup water
- 3 tablespoons reduced-fat creamy peanut 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
- Baked wonton wrappers (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 (optional)
Instructions
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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.
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. -
Meanwhile, combine water, peanut butter, soy sauce, lime juice, garlic powder, ground ginger and red pepper.
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Stir peanut butter mixture into beef. Continue to cook over medium heat 2 to 3 minutes or until heated through, stirring occasionally.
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Evenly divided beef mixture over 6 wonton triangles, if desired. Garnish with Toppings, as desired.
Cook's 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.
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Test Kitchen Tips Use a potato masher to break up Ground Beef into small crumbles while browning.