Peanut butter, soy sauce, ginger and garlic introduce ethnic flavors to picky palates.
- 35 minutes
- Makes 4 servings
Spy Thai Beef
- 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)
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.
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 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.
Test Kitchen Tips Use a potato masher to break up Ground Beef into small crumbles while browning.