Helen's Thai Style Fajitas with Peanut Sauce

1. butterfly chuck steak to less than 1/2 inch thick.
2. Pound very thin.
3. Gratei, or very finely mince onion.
4. Mixi with garlic, ginger, juice and chile powder.
5. Place mixture in non-reactive pan or dish large enough to hold meat in one layer.
6. Place meat in mixture and turn to coat.
7. Set aside to marinate 1 hour at room temperature, or overnight in fridge.
8. French-cut the green beans, and cut carrot into thin strips.
9. Broili meat close to the flame, 2-3 minutes per side.
10. Remove to a platter and set aside for the juices to settle, 5 to 10 minutes.
11. Meanwhile, broil the beans, carrot and green onion until limp and charred in spots, about 5 minutes.
12. Remove and cut into 1 inch sections.
13. Arrange lettuce on plates.
14. Top with meat and vegetables, and sprinkle with mint.
15. Serve with tortillas and peanut sauce.