Helen's thai style fajitas with peanut sauce

Yield: 2 Servings

Measure 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

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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