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.