Thai Style Fajitas with Peanut Sauce
Submitted by brokengrama
Thin-pounded beef chuck marinated in lime, ginger, and chile, broiled with charred green beans and carrots, wrapped in tortillas with mint, lettuce, and peanut sauce. Thai meets Tex-Mex.
YIELD
2 servingsPREP
40 minCOOK
10 minREADY
130 minWhat happens when Thai flavors crash a Tex-Mex party? Something this good.
Chuck steak gets butterflied and pounded thin, then soaks in a punchy marinade of grated onion, garlic, fresh ginger, lime juice, and red chile powder.
A quick broil gives it a charred crust while the inside stays tender.
Green beans, carrot strips, and scallions get the same broiler treatment until blistered and slightly smoky.
Pile everything onto a tortilla over shredded lettuce, scatter fresh mint on top, and drizzle with peanut sauce for a fusion fajita that’ll make you rethink taco night forever.
Chef Tips
- Pound the steak as thin as possible for quick, even cooking and maximum surface area to soak up the marinade
- Let the meat rest 5 to 10 minutes after broiling before slicing so the juices redistribute instead of pooling on the cutting board
- Char the vegetables right under the broiler until they blister in spots; that smoky sweetness ties the whole dish together
- Warm your tortillas in a dry skillet or directly over a gas flame for pliable, slightly toasted wraps
Ingredients
Directions
Butterfly chuck steak to less than ½ 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 to 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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