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Spy Thai Beef

Spy Thai Beef

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The Beef Checkoff

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 {{adjustedServings}} servings

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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


  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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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.