| 1 | Cut meat lengthwise into 2 or 3 strips; cut strips diagonally into 1/8-inch-thick slices. |
| 2 | Place in a medium-size bowl. |
| 3 | Add 2 tbsp soy sauce, 1 tbsp oil, ?tsp sugar and garlic. |
| 4 | Mix well. |
| 5 | Cover and marinate in refrigerator at least 2 hours. |
| 6 | Mix again and bring to room temperature before cooking. |
| 7 | Cut onion in half lengthwise. |
| 8 | Cut each half into quarters, making 8 wedges. |
| 9 | Separate onion layers; set aside. |
| 10 | Soak chillies in warm water about 30 minutes or until softened. |
| 11 | Discard seeds and stems and mince chillies. |
| 12 | Combine chillies, remaining 2 tbsp soy sauce and beef stock in a small bowl. |
| 13 | Heat wok over high heat. |
| 14 | Add 4 tbsp oil and heat. |
| 15 | Add onion; stir-fry 1 minute. |
| 16 | Remove onion with a slotted spoon, draining oil back into pan; place onion in a small bowl. |
| 17 | Add steak to wok; stir-fry 3 minutes. |
| 18 | Remove steak and any liquid in wok; add to onion. |
| 19 | Heat remaining 1 tbsp oil in wok. |
| 20 | Add remaining ?tsp sugar. |
| 21 | As soon as sugar melts, stir in chili mixture. |
| 22 | Return steak and onion to wok; stir-fry 1 minute. |
| 23 | Remove from heat. |
| 24 | Arrange 3 lettuce leaves on each of 4 lightly heated large individual plates or platters. |
| 25 | Place ?of beef in center of each serving. |
| 26 | Arrange 3 tomato slices around beef. |
| 27 | Arrange 4 cilantro sprigs on each serving. |
