Weeknight Thai Beef 1 Pan 3 Carbs Recipes

WEEKNIGHT THAI BEEF (1 PAN & 3 CARBS!)

Steps:

• Start 6 servings of white rice cooking according to package directions.
• Whisk together broth, peanut butter, soy sauce and lemon pepper in small bowl- set aside.
• Heat large nonstick skillet on medium high-heat until hot, then add beef, onion powder, garlic powder and pepper to taste- cook and stir 5 to 7 minutes or until no longer pink.
• Add green pepper and cook, stirring, 2 to 3 minutes or until tender- reduce heat to medium.
• Stir in peanut sauce until well blended, and sprinkle with green onions (optional).
• Serve over hot rice- Enjoy!

THAI BEEF PITAS

Steps:

• Crumble beef into large nonstick skillet and cook over medium heat. Stir occasionally until browned, about 5-6 minutes. Drain well.
• Add peppers, ginger, garlic, and red pepper flakes to skillet. Cook until peppers are crisp tender.
• Whisk together in a small bowl peanut butter, cilantro, soy sauce, lime juice, and sesame oil. Stir into beef and pepper mixture.
• Cut pitas in half and line with lettuce leave. Fill each with about 1/2 cup of the meat mixture. Sprinkle with green onions and serve.

THAI BEEF WITH BROCCOLI IN OYSTER SAUCE

Steps:

• Heat oil in deep, heavy skillet or wok over medium-high heat; add garlic and cook until a bit of garlic sizzles at once. Toss well. Add beef and toss until it changes color. Add broccoli florets and toss for about 1 min., until they turn shiny and bright green. Add oyster sauce, fish sauce, sugar, pepper, and water and cook 3-4 min., tossing often, until broccoli is tender and beef is cooked. Transfer to small serving platter and serve hot or warm.

LOW-CARB PAD THAI RECIPE BY TASTY

Steps:

• Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
• In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
• Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
• Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
• Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
• Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
• Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
• Enjoy!

THAI BEEF (CROCK POT)

Steps:

• Cut flank steak into strips, on diagonal. Place meat and carrots in a Crock pot. Pour peanut stir-fry sauce over meat and carrots.
• Cover and cook on low for 8 hours or on high for 4 hours.
• Cook Thai noodles according to directions.
• Stir in coconut milk to Crock pot. Serve over noodles, and sprinkle with peanuts.