Weeknight Thai Beef (1 Pan & 3 Carbs!)

From: Chef #621325

On Nov 2, 2009

We didn't care for this. I'm not going to rate it w/stars b/c really it just wasn't what I thought it would be, I guess w/"Thai" food I was expecting different...I was expectng more of a spicy and robust flavor. That is probably more my fault than anything lacking in the recipe. We felt it was really bland. I do use "natural" peanut butter so maybe the seasonings in JIF or Skippy were missing. I had to add corn starch to thicken the sauce to get the texture which we are used to w/Thai food. We added some crushed red pepper and some salt as we were eating the meal. I'm not making this again BUT those who are just getting used to Thai seasonings might like this.

From: Smilyn

On Oct 20, 2009

This was absolutely amazing! I had seconds! I will definitely use the frizzled cabbage suggestion from little_wing... what a great idea. I will be making this more often. I do have to say we added in some brown sugar to balance the saltiness from the peanut butter and beef bouillon. Next time I will use Splenda brown sugar. We used red bell pepper instead of green and used Penzey's spice "Mural of Flavor" instead of the lemon pepper. Thanks so much for a keeper!!

From: Lennie

On May 16, 2005

Just delicious; I now have a new recipe in my regular rotation! Very easy to prepare, quick also. This was gobbled down by my son and I, and my son doesn't really like peanut butter so I was quite surprised that he took two huge helpings (I was worried he wouldn't like it at all). I changed it up only slightly — I used smooth peanut butter, used lightly steamed green beans instead of the green pepper (due to digestive upset I've sworn off bell peppers), and sprinkled the top with sesame seeds instead of green onions. I also added a bit of cornstarch to the sauce mixture, as well as adding a little hot sauce too. I served this with jasmine rice and, well, I'll just have to take your word for it that the leftovers are great; I didn't have a speck left!

From: Family of four

On Jun 27, 2006

Who would have thought peanut butter could taste gourmet? The peanut butter add a deep nutty flavor that complimented the beef and veggies very well. I only added 1 tsp of lemon pepper b/c my container said "seasoning salt" on it too and I didn't want to overdo it. It was perfect. We used frozen broccoli for the dish but my husband wants to dry the bell pepper next. We will make this often! Thanks!