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Helen's Thai Style Fajitas with Peanut Sauce



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Helen's Thai Style Fajitas with Peanut Sauce

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Butterfly chuck steak to less than 1/2 inch thick. Pound very thin. Grate,
or very finely mince onion. Mix with garlic, ginger, juice and chile
powder. Place mixture in non-reactive pan or dish large enough to hold meat
in one layer. Place meat in mixture and turn to coat. Set aside to
marinate 1 hour at room temperature, or overnight in fridge.
French-cut the green beans, and cut carrot into thin strips. Broil meat
close to the flame, 2-3 minutes per side. Remove to a platter and set aside
for the juices to settle, 5 to 10 minutes.
Meanwhile, broil the beans, carrot and green onion until limp and charred
in spots, about 5 minutes. Remove and cut into 1 inch sections.
Arrange lettuce on plates. Top with meat and vegetables, and sprinkle
with mint. Serve with tortillas and peanut sauce.


Ingredients:

1/2 Small onion
1 Clove garlic,
Minced fine
1 Slice fresh ginger,
Minced fine
1/8 c Lime juice (1/2 lime)
1/2 ts Pure chile powder
1/2 lb Chuck steak
1 Small carrot
5 Fresh green beans
2 Green onions, trimmed
Mint leaves thinly shredded
Shredded lettuce
Peanut sauce (see recipe)
6 Flour tortillas

Serves:

2 Servings

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