Weeknight Thai Beef & Cabbage

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Weeknight Thai Beef & Cabbage calories by ingredient


Introduction

So easy to make on a busy weeknight - even my picky 4 year old gave it "thumbs up" on the peanut butter meat! Serve over rice or Thai noodles if desired. So easy to make on a busy weeknight - even my picky 4 year old gave it "thumbs up" on the peanut butter meat! Serve over rice or Thai noodles if desired.
Number of Servings: 6

Ingredients

    1 cup Beef broth or bouillon
    4 tbsp Peanut Butter, chunk style
    1 tbsp Soy Sauce
    1 teas Lemon Juice
    1 tbsp Pepper, black
    1/2 med. Onion, chopped
    1 med. Red Peppers
    1/4 teas Onion powder
    1/4 teas Garlic powder
    1 lb. Beef, bottom round (or comparable), pounded to 1/4 inch thick and sliced thin
    3 cups shredded Cabbage (I use coleslaw)

Directions

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.