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.
How To make Helen's Thai Style Fajitas with Peanut Sauce's Videos
Vietnamese Inspired Noodle Salad Vegan Recipe
This recipe video is sponsored by Holy Moly Dips to create a delicious Vietnamese Inspired Noodle Salad.
Nuoc Cham is a Vietnamese dipping sauce which is where I've taken the inspiration to mix in with a fresh and zingy Tomato & Mango Salsa from Holy Moly.
RECIPE
You will need:
120g noodles (wheat or rice) heated in a bowl of boiling water
1 large carrot
4 spring onions
3-4 tbsp of Holy Moly Tomato & Mango Salsa
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For the dipping sauce
2-3 cloves minced garlic
thumb sized piece of ginger, grated
1 tbsp soy sauce
1 tsp tamari or vegan fish sauce
1 tsp brown sugar
1/2 cup water
Sesame seeds to top
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Method
Start by grating or julienne peeling the carrot and thinly slicing the spring onions & popping in a bowl with the noodles (that have been warmed through)
Mix all of the nuoc cham sauce ingredients together in a bowl then drizzle over the salad
Add a few tsps of the Holy Moly Tomato & Mango Salsa and mix together then pop in a pan on a high heat and toss around to sear off the garlic
Serve up with a few more tsps of the salsa, sprinkle of sesame seeds & enjoy
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OPTIONAL TOFU BEEF
If you want to make this more of a filling salad, I have a tofu 'beef' recipe that you can add.
1 Block of firm tofu (around 250g)
1 tbsp tamari
1 tbsp sesame oil
1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp chilli powder
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Simply mix all of the ingredients together then crumble the tofu, toss in the dressing then add to a non stick pan and fry until crispy
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