Nutrition per serving may change if servings are adjusted.
½ cup cold water
3 tablespoons powdered peanut butter, such as PB2 brand
1 tablespoon reduced sodium teriyaki sauce
1 tablespoon cider vinegar
2 teaspoons honey
¼ teaspoon ground ginger
¼ teaspoon crushed red pepper
Nonstick cooking spray
6 ounces boneless beef sirloin, cut into thin bite-size strips
1 clove garlic, minced
1 cup fresh snow pea pods, trimmed
½ cup purchased shredded carrots
½ 8.8-ounce pouch cooked brown rice (1 cup), heated according to package directions
For peanut sauce, in a small saucepan, stir together the cold water and peanut butter powder until powder dissolves. Stir in teriyaki sauce, vinegar, honey, ginger, and crushed red pepper. Bring to boiling, stirring occasionally. Boil gently, uncovered, for 1 to 2 minutes or until thickened; set aside.
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add beef and garlic to hot skillet. Cook and stir for 2 minutes. Add pea pods and carrots; cook and stir about 2 minutes more or until vegetables are crisp-tender.
Add the peanut sauce, stirring to coat; if necessary, heat through.
Serve beef and vegetable mixture over the hot brown rice.