3/4 pound Beef flank steak
1 Egg white
1 tablespoon Cornstarch
2 tablespoons Soy sauce
1 tablespoon Chili paste with garlic (szechuan paste)
5 1/2 teaspoons Cornstarch
1/2 teaspoon Sugar
1 Several drops sesame oil
2 cloves garlic, minced
4 tablespoons cooking oil
4 cups watercress leaves
1 tablespoon Dry sherry
1/8 teaspoon Salt
Directions:
Partially freeze beef for ease in slicing. Slice, across grain, in thin slices. In bowl combine beef with egg white and 1 tablespoon cornstarch. Set aside. In separate bowl, stir together soy sauce and chili paste; blend in 1 1/2 teaspoons cornstarch, sugar, sesame oil, and garlic. Set aside. Heat 2 tablespoons of the oil in wok or large skillet. Stir-fry meat, half at a time, 1 1/2 to 2 minutes, adding additional tablespoon of oil if necessary. Return all meat to skillet. Add sauce mixture; cook and stir till thickened and bubbly. Remove meat to one side of a warm platter; keep warrn. Wipe wok clean. Heat remaining 1 tablespoon oil; add watercress, sherry, and salt. Stir-fry 30 to 45 seconds. Arrange watercress on other side of platter.
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