Thai-Style Beef with Pasta on Lettuce
Recipe: #9917
June 24, 2013
Categories: Casseroles, Beef, Ground Beef, Pasta, Spaghetti, Vegetables, Lettuce, Pacific Rim, Thai, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Diabetic, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Spicy, more
"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 is 6 servings
Ingredients
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 by Step Method
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.
0 Reviews
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