| 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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