1/2 each small onion
1 each clove garlic,
1 minced fine
1 each slice fresh ginger,
1 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 mint leaves thinly shredded
1 shredded lettuce
1 peanut sauce (see recipe)
6 each flour tortillas
A Recipe for
Helen's Thai Style Fajitas With Peanut Sauce
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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This Recipe for Helen's Thai Style Fajitas With Peanut Sauce is one of thousands in the Recipes-to-go Asian Cookbook.
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| Oscar Wilde (1854-1900) |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This is a recipe for Helen's Thai Style Fajitas With Peanut Sauce from the recipe cookbook of Recipes-to-go (Asian)
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Food Tip |
Never eat more than you can lift. |
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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.
Serves: 2
Helen's Thai Style Fajitas With Peanut Sauce Recipe brought to you by Recipes To-Go