Weeknight Thai Beef & Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Beef broth or bouillon4 tbsp Peanut Butter, chunk style 1 tbsp Soy Sauce1 teas Lemon Juice1 tbsp Pepper, black 1/2 med. Onion, chopped1 med. Red Peppers1/4 teas Onion powder1/4 teas Garlic powder1 lb. Beef, bottom round (or comparable), pounded to 1/4 inch thick and sliced thin 3 cups shredded Cabbage (I use coleslaw)
Whisk together broth, peanut butter, soy sauce and lemon juice and 1 teas. pepper in a small bowl, set aside.
Heat a large non-stick skillet on medium heat, until hot, then add olive oil, beef, onion powder, garlic powder and 2 teas. pepper (or to taste) - cook and stir 5 to 7 min., until no longer pink.
Add onions, peppers and half of cabbage and cook stirring 3 to 5 min. until tender, reduce heat.
Stir in peanut sauce until well blended and sprinkle with green onions (if desired).
Serve over rice or noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user CREATIVEGEM.
Heat a large non-stick skillet on medium heat, until hot, then add olive oil, beef, onion powder, garlic powder and 2 teas. pepper (or to taste) - cook and stir 5 to 7 min., until no longer pink.
Add onions, peppers and half of cabbage and cook stirring 3 to 5 min. until tender, reduce heat.
Stir in peanut sauce until well blended and sprinkle with green onions (if desired).
Serve over rice or noodles.
Number of Servings: 6
Recipe submitted by SparkPeople user CREATIVEGEM.
Nutritional Info Amount Per Serving
- Calories: 212.4
- Total Fat: 11.5 g
- Cholesterol: 44.6 mg
- Sodium: 382.7 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.3 g
- Protein: 20.8 g
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