Spy Thai Beef
Ingredients
- Ground Beef (80% lean) - 8 1/2 lbs
- Water, plus additional as needed - 1 pt
- Reduced-fat creamy peanut butter or sunflower butter - 1 1/2 cup
- Bottled lime juice - 3/4 cups
- Reduced-sodium soy sauce - 1 cup
- Garlic powder - 2 Tbsps
- Ground ginger - 2 Tbsps
- Crushed red pepper - 1 tsp
- Shredded carrots, sliced cucumber, red bell pepper strips, sliced green onion, sliced cucumber, sliced fresh peapods, chopped fresh cilantro or basil leaves, chow mein noodles (As needed) -
Preparation
1. Brown ground beef, breaking into 1/2-inch crumbles and stirring occasionally until internal temperature reaches 160°F*. Remove drippings.
*Cooking instructions are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
2. Meanwhile, combine water, peanut butter, lime juice, soy sauce, garlic powder, ground ginger and crushed red pepper. Set aside.
3. Stir peanut butter mixture into ground beef mixture. Continue until heated through, stirring occasionally and adding water as needed for desired consistency.
Critical Control Point: Heat to 165°F for at least 15 seconds.
Critical Control Point: Hold hot for service at 135°F for up to 2 hours.
4. Portion 1/3 cup (#12 scoop) beef mixture in serving suggestion and garnish with toppings, as desired.
Notes:
- Spy Thai Beef can be served on baked wonton or whole grain tortilla chips. Plate 6 to 8 wonton wrappers per serving. Top with 1/3 cup (#12 scoop) beef mixture. Garnish with toppings, as desired.
- Spy Thai Beef can be served over whole grain spaghetti. Plate 1/2 cup (#8 scoop) spaghetti. Top with 1/3 cup (#12 scoop) beef mixture per serving. Garnish with toppings, as desired.
- Spy Thai Beef can be served in Romaine lettuce leaves. Divide 1/3 cup (#12 scoop) beef mixture between 2 small lettuce leaves per serving. Garnish with toppings, as desired.