Thai Style Fajitas with Peanut Sauce

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.