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Thai Beef Bowl - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 2 pounds Flank Steak
  • 1/4 cups Peanut Butter, Creamy
  • 3 teaspoons Soy Sauce
  • 1 tablespoon Brown Sugar
  • 2 teaspoons Sriracha Sauce
  • 1/2 cups Water
  • 1/2 cups Coconut Milk, Canned

Serving Day Ingredients

  • 4 cups cook White Rice, Long-Grain
  • 4 teaspoons chop Cilantro, Fresh
  • 1/4 cups chop Peanuts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 oz beef & 1 cup rice
  • 937 Calories
  • 35g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 147mg Cholesterol
  • 447mg Sodium
  • 91g Total Carb
  • 3g Fiber
  • 6g Total Sugars (Includes 4g Added Sugars)
  • 62g Protein
  • 27 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat pan over medium heat.
  2. Place all ingredients except rice, cilantro and peanuts in pan.
  3. Add contents to the pan and cook for 10-12 minutes, until desired doneness.
  4. Prepare rice according to package directions.
  5. Spoon on top of cooked rice.
  6. Garnish with cilantro and peanuts.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat pan over medium heat.
  3. Add contents to the pan and cook for 10-12 minutes, until desired doneness.
  4. Spoon on top of cooked rice.
  5. Garnish with cilantro and peanuts.

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