THAI BEEF SKILLET

CARLA'S THAI BEEF SKILLET
1 pound lean ground beef
2 red bell peppers, sliced thin
2 tablespoons fresh ginger
3 cloves garlic, chopped
1 teaspoon red pepper flakes
3 tablespoons natural peanut butter
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 cup cilantro, chopped
8 romaine lettuce leaves

Brown the ground beef in a large nonstick skillet or wok; drain the grease. Add the peppers, ginger, garlic and red pepper flakes. Cook over medium-high heat about 4 minutes or until the peppers have softened slightly.

Meanwhile, whisk together the peanut butter, lime juice, soy sauce, sesame oil and cilantro. Remove the skillet from the heat and add the peanut butter mixture to the skillet; mix well. Serve the meat mixture rolled up in the lettuce leaves or over chopped lettuce.

Makes 4 servings
Freezing not recommended

Per Serving: 404 Calories; 29g Fat; 26g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs

This was posted at Low Carb Friends by domsmom who got it from Family Circle Magazine. In the original recipe, they served this in pita bread. You can roll this up in lettuce leaves but I just served it over chopped lettuce. This is delicious and simple to make. Click the photo to see a close-up.

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