---------- Recipe via Meal-Master (tm) v8.04
  Categories: Meats
       Yield: 2 servings
     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.