Helen's thai style fajitas with peanut sauce
2 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | each | Small onion |
1 | each | Clove garlic, |
1 | x | Minced fine |
1 | each | Slice fresh ginger, |
1 | x | Minced fine |
⅛ | cup | Lime juice (1/2 lime) |
½ | teaspoon | Pure chile powder |
½ | pounds | Chuck steak |
1 | each | Small carrot |
5 | eaches | Fresh green beans |
2 | eaches | Green onions, trimmed |
1 | x | Mint leaves thinly shredded |
1 | x | Shredded lettuce |
1 | x | Peanut sauce (see recipe) |
6 | eaches | Flour tortillas |
Directions
Butterfly chuck steak to less than ½ 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.
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