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; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (474g)|
|Recipe Makes: 1|
|Calories from Fat: 388 (28%)|
|Amt Per Serving||% DV|
|Total Fat 43.1g||57 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 28.1g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 3.7mg||1 %|
|Sodium 827.1mg||29 %|
|Potassium 1187.1mg||31 %|
|Total Carbohydrate 209.7g||62 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 200.2g|
|Protein 39.9g||57 %|
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Calories per serving: 1370
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