Title: Helen's Thai Style Fajitas with Peanut Sauce
Categories: Meat
Yield: 2 Servings
| 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 |
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.