| 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 |
t |
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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