Thai Style Fajitas with Peanut Sauce

Yields:	2 servings
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	Preparation	40 minutes
	Cooking	10 minutes
	Ready In	130 minutes

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Ingredients

1/2	each	onion	small
1	each	garlic clove	minced fine
1	each	ginger	slice, fresh, minced fine
1/8	cup	lime juice
1/2	teaspoon	red chile powder
1/2	pound	beef chuck steak
1	each	carrot	small
5	each	green beans	fresh
2	each	scallions, spring or green onions	trimmed
1	x	mint leaves	thinly shredded
1	x	lettuce	shredded
1	x	carob-peanut sauce
6	each	flour tortillas

Directions

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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