|
| Home
-> [Asian, Ethnic, Fajitas, Meats, Stuffed Dishes, Thai] -> [Helen's thai style fajitas with peanut sauce Recipe] |
| |
| |
Helen's thai style fajitas with peanut sauce
|
| Artist: |
_ |
| Categories: |
Asian, Ethnic, Fajitas, Meats, Stuffed Dishes, Thai |
| Yield: |
2 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1/2
| each | Small onion | | 1
| each | Clove garlic | | 1
| x | Minced fine | | 1
| each | Slice fresh ginger | | 1
| x | Minced fine | | 1/8
| cup | Lime juice (?lime) | | 1/2
| tbsp | Pure chile powder | | 1/2
| lbs | Chuck steak | | 1
| each | Small carrot | | 5
| each | Fresh green beans | | 2
| each | Green onions, trimmed | | 1
| x | Mint leaves thinly shredded | | 1
| x | Shredded lettuce | | 1
| x | Peanut sauce (see recipe) | | 6
| each | Flour tortillas |
|
Procedures:
| 1 | Butterfly chuck steak to less than ?inch thick. | | 2 | Pound very thin. | | 3 | Grate, or very finely mince onion. | | 4 | Mix with garlic, ginger, juice and chile powder. | | 5 | Place mixture in non-reactive pan or dish large enough to hold meat in one layer. | | 6 | Place meat in mixture and turn to coat. | | 7 | Set aside to marinate 1 hour at room temperature, or overnight in fridge. | | 8 | French-cut the green beans, and cut carrot into thin strips. | | 9 | Broil meat close to the flame, 2-3 minutes per side. | | 10 | Remove to a platter and set aside for the juices to settle, 5 to 10 minutes. | | 11 | Meanwhile, broil the beans, carrot and green onion until limp and charred in spots, about 5 minutes. | | 12 | Remove and cut into 1 inch sections. | | 13 | Arrange lettuce on plates. | | 14 | Top with meat and vegetables, and sprinkle with mint. | | 15 | Serve with tortillas and peanut sauce |
|
|
|
| |
| |
| |
|
|
|
|
|
|