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| 1/2 | onion small |
| 1 | cloves garlic |
| 1 | Minced fine |
| 1 | Slice fresh ginger, |
| 1 | Minced fine |
| 1/8 Tasse | Lime juice (1/2 lime) |
| 1/2 Teelöffel | Pure chile powder |
| 1/2 x ca. 450 g | Chuck steak |
| 1 | Small carrot |
| 5 | green beans fresh |
| 2 | Green onions, trimmed |
| 1 | Mint leaves thinly shredded |
| 1 | lettuce Shredded |
| 1 | Peanut sauce (see recipe) |
| 6 | Flour tortillas |
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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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