How To make Helen's Thai Style Fajitas with Peanut Sauce
1/2 ea Small onion
1 ea Clove garlic,
1 x Minced fine
1 ea Slice fresh ginger,
1 x Minced fine
1/8 c Lime juice (1/2 lime)
1/2 ts Pure chile powder
1/2 lb Chuck steak
1 ea Small carrot
5 ea Fresh green beans
2 ea Green onions, trimmed
1 x Mint leaves thinly shredded
1 x Shredded lettuce
1 x Peanut sauce (see recipe)
6 ea Flour tortillas
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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TESCO WEEKLY FOOD HAUL | TESCO GROCERY HAUL FOR FAMILY OF THREE | FOOD HAUL UK
TESCO WEEKLY FOOD HAUL | TESCO GROCERY HAUL FOR FAMILY OF THREE | FOOD HAUL UK
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Marinade Sauce
---------------------------
800gr Chicken Thight ( 6 - 8)
2 tbs Choped Shallots
2 tbs - Brown Sugar , Soya Sauce , Fish Sauce
1 tbs Red Curry Paste
2 tbs Choped Lemongrass
2 tbs Garlic Chopped
1 tsp ( tea spoon ) grated ginger
1/2 tea spoon of chicken powder (optional)
*Marinade Chicken for 2 hour / more
Salad Sauce
-------------------
1 Nouc Cham ( vietnam sauce )
4 tbs fish sauce ( sauce vietnam )
4 tbs rice vinegar
2 tbs white sugar
2 clove of garlic ( finely chopped )
1 big red chilli
3 tbs lime juice
5 Hed cilli padi (optional )
Salad
--------
Cucumber
Carrot
Green Onion
Vietnamese noodle (bihun)
Lettuce
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