| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | Meats | 2 | Servings |
INGREDIENTS
| 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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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