Helen's Thai Style Fajitas With Peanut Sauce

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Title: HELEN'S THAI STYLE FAJITAS WITH PEANUT SAUCE
Categories: Meats
Yield: 2 servings

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

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.

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