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Steak with Thai Peanut Sauce

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Submitted by iksgirl420

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

79
CUP ML PEANUT BUTTER
creamy
2 2
CLOVES CLOVES GARLIC
¼ 59
CUP ML WATER
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 15
TABLESPOON ML LIME JUICE
fresh
1 1
EACH EACH JALAPEÑO PEPPER
seeded and quartered *
2 1E+1
TEASPOONS ML GINGER ROOT
fresh, grated
½ 2.5
TEASPOON ML SUGAR
0.6
TEASPOON ML CAYENNE PEPPER
½ 118
CUP ML YOGURT, PLAIN
1 1
X X PEPPER STEAK
sliced across grain 1/4 inch thick *
1 237
CUP ML JASMINE RICE
uncooked, cooked according to package directions *
3 3
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced

Directions

In blender container, process peanut butter, garlic, water, soy sauce, lime juice, jalapeno pepper, ginger, sugar and cayenne until smooth.

Stir in yogurt.

To Serve: Heat sauce in medium skillet over low heat, toss in sliced pepper steak until heated through.

Serve over Jasmine rice. Sprinkle with sliced green onions.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 161 66% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 567mg 24%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 15g
Vitamin A 3% Vitamin C 8%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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