1/4 c. mayonnaise
2 tsp. Worcestershire sauce
2 to 3 drops hot pepper sauce
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 lb lean beef sirloin or flank steak, 1/2 inch thick
2 green onions
2 lg., firm, ripe tomatoes
2 tbsp. oil
1 garlic clove, crushed
Salt to taste
Coarsely ground black pepper to taste
Crisp lettuce leaves

In a small bowl, combine mayonnaise, Worcestershire sauce, hot pepper sauce, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. Cut beef into thin slices less than 1/8 inch thick; set aside. Cut green onions into two inch lengths, then into narrow strips. Set aside in ice water to crisp and curl. Cut tomatoes in half or in quarters; remove seeds and juices. Cut tomato shells into narrow strips. Pat dry with paper towels; set aside. Place wok over low heat. Add oil and garlic.

Stir-fry until garlic is browned. Discard garlic. Increase heat to high. When oil is hot, add beef strips. Stir-fry until no longer pink, 3 to 4 minutes. Stir in tomato strips, mayonnaise mixture and half of onion strips. Gently stir until hot. Stir in salt and coarsely ground pepper to taste. Serve over crisp lettuce leaves. Sprinkle with remaining onion strips. Makes 4 servings.