Spy Thai Beef

Spy Thai Beef

The Beef Checkoff 0

"Ground beef seasoned with lime juice, ginger, and peanut butter is served atop crunchy baked wonton triangles with plenty of colorful vegetable topping options in this Thai-inspired dish."

Ingredients 35 m {{adjustedServings}} servings 322 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove drippings.
  2. Meanwhile, combine water, peanut butter, soy sauce, lime juice, garlic powder, ground ginger and red pepper.
  3. Stir peanut butter mixture into beef. Continue to cook over medium heat 2 to 3 minutes or until heated through, stirring occasionally.
  4. Evenly divide beef mixture over six wonton triangles, if desired. Garnish with toppings, as desired.
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  • Cook's Tip: To make baked wonton wrappers, preheat oven to 350 degrees F. Cut 12 wonton wrappers diagonally in half. Place in single layer on baking sheet; bake 10 to 12 minutes or until golden brown and crisp. Remove pan to cooling rack; cool completely. Store in air tight container.
  • Cook's Tip: Hot cooked whole wheat spaghetti can be substituted for baked wonton wrappers.
  • Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.
  • This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.
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Reviews 7

  1. 7 Ratings


I had to make a quick dinner for my sister who loves Thai food, but can only eat softer foods due to TMJ issues. This was perfect! I made the mistake of using Bragg's Liquid Amino All Purpose Seasoning instead of low-sodium soy sauce, which made the dish too salty. I also used crunchy peanut butter, as that's all I had, but that was delicious. I doubled the sauce ingredients and added a little water at the end to make it soupier. We put it over boil-in-bag brown rice and served julienned red peppers and slivered green onions on top. With the exception of my overly salty substitution, this got rave reviews! This will be my quick ground beef go-to from now on.


I enjoyed this one, my husband hated it so much he couldn't eat more than a couple of bites. Pretty plain on it's own, I added a dash of fish sauce and some sambal. Also added green onion and fresh cilantro.


This recipe is yummy twist on Thai peanut chicken. I opted out of the wontons, and instead doubled the sauce and mixed it with angel hair pasta. I also omitted the red pepper flakes because our 14 month old would not be able to eat it if I added them. I wish I would have had cilantro on hand, but instead I added some chopped spicy basil leaves from my herb garden. Next time I'll sprinkle some more lime juice on top and add some fresh chopped cilantro. Yum! Definitely going to make this again.