3/4 lb. beef flank or bottom round steak, sliced across the grain in
1/8" thick strips
1 tbsp. cornstarch
1 tbsp. white wine vinegar
2 tsp. sugar
3/4 tsp. salt
1/4 tsp. pepper
4 oz. bacon slices (about 5), cut crosswise in thin strips
6 med. green onion with part of green tops, sliced thin
1 med. lemon, cut in 10 very thin slices, then cut into fine slivers
1 very lg. or 2 sm. heads lettuce, cut crosswise in 1/2" thick slices (about 10 c.)

Toss meat with cornstarch, vinegar, sugar, salt and pepper; set aside. In large skillet over medium heat, cook bacon until crisp; remove bacon and all but 1/4 cup drippings. Heat drippings. Add beef and cook just until barely brown, remove from skillet; set aside. To skillet add onions, the lemon and lettuce. Cook turning until lettuce begins to wilt. Remove from heat; toss in beef and bacon. Serve immediately. Serves 4.