Side Pannel
Helen's Thai Style Fajitas with Peanut Sauce
Helen's Thai Style Fajitas with Peanut Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 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
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.
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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