Beef Pad Thai
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,115.0
- Total Fat: 31.5 g
- Cholesterol: 270.0 mg
- Sodium: 5,390.1 mg
- Total Carbs: 74.3 g
- Dietary Fiber: 15.8 g
- Protein: 142.5 g
View full nutritional breakdown of Beef Pad Thai calories by ingredient
Introduction
Lean and Green Recipe for Optavia Adherents Lean and Green Recipe for Optavia AdherentsNumber of Servings: 1
Ingredients
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3.5 cup Spaghetti Squash
1 cup Bok Choy, raw-shreaded
.25 cup beef broth, fat free, reduced sodium 50% (by WEIGH2BIG1)
18 oz Beef Fajita Strips (meat only), John Soules Foods
4 serving PB2 (Powdered Peanut Butter)- Bell Plantation
1 tbsp nakano seasoned rice wine vinegar (by GSABASS)
2 tbsp La Choy Lite Soy Sauce (Low sodium)
.15 tsp Pepper, red or cayenne
.25 tsp Ginger, ground
.25 tsp Garlic powder
Directions
Poke holes on all sides of the spaghetti squash with a metal skewer or a fork. Place a paper towel in microwave and place squash on top of paper towel. Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes. Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard. Next, scrape the inside of the squash with a fork all the way to the skin. Set aside 3 1/2 cups of spaghetti squash and reserve the rest for another use.
Place thawed beef steak strips into skillet over medium high heat. Cook for 4 to 6 min, turning several times. Set aside.
To make the sauce, combine beef broth, powdered Peanut Butter, rice wine vinegar, soy sauce, red cayenne pepper, ground ginger, and garlic powder in a small bowl. Set aside.
To a large skillet, add 3 1/2 cups spaghetti squash, cabbage, and sauce. Heat over medium heat for about 5 minutes.
Divide among 3 plates/bowls and top each dish with 6 oz of beef, 1/3 oz chopped peanuts, and cilantro. Toss to combine.
Serving Size: Makes 3 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user RANDERS33.
Place thawed beef steak strips into skillet over medium high heat. Cook for 4 to 6 min, turning several times. Set aside.
To make the sauce, combine beef broth, powdered Peanut Butter, rice wine vinegar, soy sauce, red cayenne pepper, ground ginger, and garlic powder in a small bowl. Set aside.
To a large skillet, add 3 1/2 cups spaghetti squash, cabbage, and sauce. Heat over medium heat for about 5 minutes.
Divide among 3 plates/bowls and top each dish with 6 oz of beef, 1/3 oz chopped peanuts, and cilantro. Toss to combine.
Serving Size: Makes 3 Servings
Number of Servings: 1
Recipe submitted by SparkPeople user RANDERS33.
