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.