Thai-Style Beef with Pasta on Lettuce

6
Servings
15m
Prep Time
17m
Cook Time
32m
Ready In


"Very tasty !! Some may want to add more heat, we found one half a teaspoon of the the red pepper flakes was good for us, but feel free to add more or less if you wish. I should be served on a bed of lettuce with peanuts sprinkled over the top , i had to do without both, next time I will be sure to have peanuts and lettuce in for it. I also used crunchy peanut butter, works just fine, nice bits. (from Diabetic cooking)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (228.4 g)
  • Calories 299.4
  • Total Fat - 12.1 g
  • Saturated Fat - 5 g
  • Cholesterol - 43.8 mg
  • Sodium - 497.6 mg
  • Total Carbohydrate - 33.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 4.8 g
  • Protein - 16.8 g
  • Calcium - 57.1 mg
  • Iron - 2.7 mg
  • Vitamin C - 12.1 mg
  • Thiamin - 0.3 mg

Step 1

Combine orange juice, peanut butter, soy sauce, vinegar and ginger in a mediun bowl, whisk to combine, set aside.

Step 2

Cook spaghetti according to package directions, drain and set aside.

Step 3

Meanawhile, brown ground beef and garlic in a large nonstick frypan, 6 to 8 minutes, stirring to break up meat, drain fat. Stir in bok choy, carrots, green onions and red pepper flakes. Drizzle with orange juice mixture; reduce heat to medium; cover and cook for 2 minutes. Add spaghetti, toss until combined.

Step 4

Place lettuce leaves on serving plates, spoon noodle mixture into leaves; sprinkle with peanuts.

Tips & Variations


No special items needed.

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