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Add a photoServings: 2
Ingredients
- 1/2 sm onion
- 1 x Clove garlic,
- Â Â Chopped fine
- 1 slc fresh ginger,
- Â Â Chopped fine
- 1/8 c. Lime juice (1/2 lime)
- 1/2 tsp Pure chile pwdr
- 1/2 lb Chuck steak
- 1 sm carrot
- 5 x Fresh green beans
- 2 x Green onions, trimmed
- Â Â Mint leaves thinly shredded
- Â Â Shredded lettuce
- Â Â Peanut sauce (see recipe)
- 6 x Flour tortillas
Directions
- Butterfly chuck steak to less than 1/2 inch thick. Lb. very thin. Grate, or possibly very finely mince onion. Mix with garlic, ginger, juice and chile pwdr. Place mix in non-reactive pan or possibly dish large sufficient to hold meat in one layer. Place meat in mix and turn to coat. Set aside to marinate 1 hour at room temperature, or possibly overnight in fridge.
- French-cut the green beans, and cut carrot into thin strips. Broil meat close to the flame, 2-3 min per side. Remove to a platter and set aside for the juices to settle, 5 - 10 min.
- Meanwhile, broil the beans, carrot and green onion till limp and charred in spots, about 5 min. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 2 servings | |
| Calories 260 | |
| Calories from Fat 163 | 63% |
| Total Fat 18.03g | 23% |
| Saturated Fat 7.21g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 93mg | 4% |
| Potassium 474mg | 14% |
| Total Carbs 7.35g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.51g | 2% |
| Protein 17.03g | 27% |
