- Heat oil in large skillet to med-high
- Add meat cook without stirring for 4-5 till browned
- Stir and continue to cook for 2-3 min more
-Add Bell peppers, Onions & Garlic
-Stir-fry for 3-4 min till vegetables are tender crisp
- Add Julienned carrots and cook 1 min longer
- Remove from heat and add Thai Peanut Sauce
- Toss to coat evenly
- Serve over a bed of chopped romaine topped with peanuts and cilantro
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1453g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 183 (32%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 99.2mg||31 %|
|Sodium 423.7mg||15 %|
|Potassium 3504.5mg||92 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 28.3g||113 %|
|Sugars, other 28.8g|
|Protein 50.4g||72 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 570
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