Helen's Thai Style Fajitas With Peanut Sauce Recipe

Mexican Recipes To-Go

Mexican Fajita Recipes

Ingredients:

1/2 each Small onion
1 each Clove garlic,
1 each Minced fine
1 each Slice fresh ginger,
1 each Minced fine
1/8 cup Lime juice (1/2 lime)
1/2 tsp Pure chile powder
1/2 lb Chuck steak
1 each Small carrot
5 each Fresh green beans
2 each Green onions, trimmed
1 each Mint leaves thinly shredded
1 each Shredded lettuce
1 each Peanut sauce (see recipe)
6 each Flour tortillas

Instructions:

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.

Servings: 2

 

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Other things are just food. But chocolate's chocolate. Patrick Skene Catling

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