Recipe - Helens Thai Style Fajitas With Peanut Sauce

One half Small onion
1 Clove garlic,
Minced fine
1 Slice fresh ginger,
Minced fine
1/8 cup Lime juice (One half lime)
One half teaspoon Pure chile powder
One half pound 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

Butterfly chuck steak to less than One half inch thick. Pound very thin. Grate,
or very finely mince onion. Mix with garlic, ginger, juice and chile
powder. Place mixture in nonreactive 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.
Frenchcut the green beans, and cut carrot into thin strips. Broil meat
close to the flame, 23 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