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Thai peanut beef

June 7, 2016

Recipe

Making this Thai peanut beef dish is quicker than ordering takeout. Serve with brown rice and broccoli or bok choy.

Serves 2

The thickness of your meat will determine cooking time. You can substitute chicken for beef — just cook to an internal temperature of 165 F.

In a small bowl, combine the soy sauce, peanut butter, sugar, scallions, cilantro, vinegar, ginger powder, red pepper flakes and salt. Mix well. Place beef tenderloins into marinade mixture and refrigerate for at least 30 minutes.

Heat a medium saute pan over medium-high heat. Once pan is hot, add oil and beef tenderloin. Sear beef on both sides. Cook thoroughly to an internal temperature of 145 F. Add the reserved marinade to the pan, reduce heat and cook until marinade is slightly thickened.

5 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 tablespoons brown sugar
2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 tablespoon vinegar
1 tablespoon ginger powder
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
8 ounces beef tenderloin, cleaned and cut into 1-ounce pieces
1 tablespoon sesame oil

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 1/2 Fats and oils Fruits Grains and grain products 4 Meats, poultry and fish 1/2 Nuts, seeds and dry beans 1 Sweets Vegetables

Diabetes Meal Plan Choices

1 1/2 Fats Dairy foods (low-fat or fat-free) Fruits 4 1/2 Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches 1 Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 3 1/2 Fats Fruits 2 Protein and dairy 1/2 Sweets Vegetables

Nutritional analysis per serving

Calcium 307 Calories 10 g Total carbohydrate 57 mg Cholesterol 1 g Dietary fiber 7 g Monounsaturated fat Potassium 27 g Protein 6 g Saturated fat 4 ounces beef with 3 tablespoons sauce Serving size 573 mg Sodium 19 g Total fat