Steak with thai peanut sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Creamy peanut butter |
| 2 | Cloves garlic | |
| ¼ | cup | Water |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Fresh lime juice |
| 1 | Jalapeno pepper; seeded and | |
| ; quartered | ||
| 2 | teaspoons | Fresh grated ginger root |
| ½ | teaspoon | Sugar |
| ⅛ | teaspoon | Cayenne pepper |
| ½ | cup | Plain yogurt |
| Reserved pepper steak; sliced across grain | ||
| ; 1/4\" thick | ||
| 1 | cup | Uncooked jasmine rice; cooked |
| 3 | 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. Serves 4.
Per serving: 135 Calories (kcal); 4g Total Fat; (26% calories from fat); 8g Protein; 18g Carbohydrate; 16mg Cholesterol; 2125mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; ½ Other Carbohydrates
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