Thai Beef Wok 'n Roll-Ups
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef strips and 2 tablespoons teriyaki marinade in medium bowl; toss to coat. Set aside.
Spray large nonstick skillet or wok with cooking spray; heat over medium-high heat until hot. Add bell pepper; stir-fry 2 to 3 minutes or until crisp-tender. Remove from skillet. Set aside.
Add 1/2 of beef to same skillet or wok over medium-high heat; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
Return beef to skillet. Add peanut butter, green onions, bell pepper and remaining 1 tablespoon teriyaki marinade; cook and stir until beef and vegetables are evenly coated and heated through. Season with black pepper and salt, as desired. Spoon beef mixture evenly onto lettuce leaves and roll up.
Serving Suggestion: Serve with cooked whole wheat spaghetti tossed with sesame oil and sliced green onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 285 | ||
Calories from Fat: 151 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 53.3mg | 16 % | |
Sodium 601.8mg | 21 % | |
Potassium 636.7mg | 17 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 4.9g | ||
Protein 26g | 37 % | |
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: 285
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