Thai Beef Skillet

This is an easy and quick meal that uses typical pantry items and whatever vegetables you happen to have. I used a yellow pepper, baby carrots cut into match sticks as well as whole snap peas and zucchini from the garden and skipped the lettuce. Experiment with whatever is in your fridge and let me know how it goes!

Ingredients
1 pound ground beef
2 bell peppers, thinly sliced (any colour or an assortment of whatever veggies you have on hand)
1/2 tsp ground ginger
3 cloves garlic minced OR 1 tsp garlic powder
1 tsp red pepper flakes
3 tbsp peanut butter
2 tbsp lime juice (substitute lemon or orange juice, whichever you have on hand)
2 tbsp soy sauce
1 tbsp oil
about 8 romaine lettuce leaves
cilantro to taste (optional)
toasted sesame seeds (optional)

Directions
Brown beef in a large non stick skillet; drain grease. Add peppers, ginger, garlic and red pepper flakes. Cook over med-high heat 4 minutes, or until peppers have softened.

Meanwhile, whisk together peanut butter, lime juice, soy sauce, and oil. Remove skillet from heat and add peanut butter mixture to skillet; mix well. Serve rolled into lettuce leaves or over chopped lettuce.